Pat the chicken wings completely dry with paper towels. In a large bowl, toss the wings with kosher salt, black pepper, and baking powder until evenly coated. The baking powder helps crisp the skin when cooked.

Rest

Place seasoned wings on a wire rack set over a sheet pan and refrigerate uncovered for 30–60 minutes if time allows. This helps the skin dry further and improves crisping. If short on time, proceed immediately to cooking.

Cook Wings

Fry (preferred for crispiness)

Heat neutral oil in a deep pot or deep-fryer to 350°F (175°C). Fry the wings in batches (do not overcrowd) for 8–10 minutes per batch until golden brown and internal temperature reaches 165°F (74°C). Transfer wings to a rack or paper towel-lined sheet to drain. Keep warm in a low oven (200°F / 95°C) while finishing remaining batches.

Alternative: Roast (oil-minimal)

Preheat oven to 425°F (220°C). Toss wings lightly with 1–2 tbsp oil if not using fryer. Arrange on a wire rack over a baking sheet and roast for 40–45 minutes, turning once halfway through, until skin is blistered and crisp and internal temperature is 165°F (74°C).

Make Red Angel Glaze

Sauté aromatics

In a medium skillet over medium heat, melt the unsalted butter. Add the minced garlic and grated ginger and cook 30–45 seconds, stirring, until fragrant but not browned.

Build glaze

Add gochujang, sriracha, honey, rice vinegar, soy sauce, and water to the skillet. Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer 2–3 minutes, stirring, until mixture is glossy and slightly thickened. Stir in sesame oil, taste, and adjust balance with more honey for sweetness, vinegar for tang, or sriracha for heat.

Toss & Finish

Coat wings

Place the hot cooked wings in a large, heatproof bowl. Pour about three-quarters of the warm Red Angel glaze over the wings. Toss vigorously until wings are evenly coated. Add additional glaze if you prefer a heavier coating — reserve a small amount for serving.

Garnish & serve

Transfer glazed wings to a serving platter. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately with lime wedges on the side for squeezing over the wings if desired.