Split Flavor Wings Recipe

Pat the whole wings dry with paper towels. If not already split, cut at the joint to separate flats and drumettes and discard wing tips or save for stock.

Place wings in a large bowl. Toss with kosher salt, black pepper and baking powder until evenly coated. The baking powder helps crisp the skin.

Let wings sit refrigerated, uncovered, for 30–60 minutes if time allows (optional) to dry the skin; otherwise proceed immediately.

Oven method (recommended)

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Toss wings with neutral oil and arrange in a single layer on the rack, skin side up, with space between pieces. Roast for 25–30 minutes, flip once, then roast another 10–15 minutes until deep golden and crisp and internal temperature reaches 165°F (74°C). Total time ~40–50 minutes depending on size.

Frying method (alternative)

Heat 1–2 inches of neutral oil in a deep skillet or pot to 350°F (175°C). Fry wings in batches 6–8 minutes until crisp and cooked through, turning as needed. Transfer to a paper towel–lined tray and drain. Keep warm in a 200°F (95°C) oven while finishing remaining batches.

In a small saucepan over low heat, melt the butter. Add honey, sriracha, soy sauce, lime juice and minced garlic. Stir and simmer gently 1–2 minutes until homogenous and slightly thickened. Remove from heat and keep warm.

Taste and adjust heat or sweetness: add more sriracha for heat or more honey for sweetness. Keep the glaze warm for easy brushing.

In a bowl combine Greek yogurt, mayonnaise, minced parsley, minced chives, lemon zest, lemon juice, garlic powder, salt and black pepper. Mix until smooth and refrigerate until ready to serve.

Taste and adjust seasoning with extra lemon juice or salt to balance acidity and flavor.

When wings are cooked and still hot, arrange them on a large platter. Decide which half of the platter will get the sweet-spicy treatment and which will get the tangy-herb treatment.

Brush the sweet-spicy glaze generously over one half of the wings so each piece is glossy and coated. Sprinkle the glazed side with toasted sesame seeds and a little chopped parsley or chives.

Leave the other half plain and serve them alongside the Tangy Herb Dip: either spoon the dip onto those wings or offer it in a bowl for dipping. Garnish the dip side with extra herbs and place lime wedges on the platter.

Serve immediately so glazed wings remain sticky and the other half stays crisp. Provide napkins — these wings are meant to be eaten with hands.