Chicken Wings Recipe

Prep the wings

Pat the wings very dry with paper towels. If not already split, separate whole wings into flats and drumettes and discard wing tips or save for stock. Drying the skin helps it crisp.

Season and coat

In a large bowl, combine 1 tsp kosher salt, 1 tsp black pepper, 1 tbs baking powder, and 1 tsp garlic powder. Add the dried wings and toss until evenly coated. The baking powder helps crisp the skin when cooked.

Rest before cooking

Arrange the coated wings on a wire rack set over a baking sheet and refrigerate uncovered for 30–60 minutes if time allows. This further dries the skin for better crisping. If short on time, proceed immediately to cooking.

Preheat oven

Preheat the oven to 425°F (220°C). Position a rack in the center of the oven. Line a baking sheet with foil and place a wire rack on top; spray or lightly oil the rack to prevent sticking.

Roast the wings

Arrange the wings in a single layer on the rack, leaving space between pieces. Roast for 25 minutes, then flip each wing and continue roasting for another 15–20 minutes, until the skin is deep golden-brown and the internal temperature reaches 165°F (74°C). Total cook time is about 40–45 minutes depending on wing size.

Optional broil for extra crisp

If you want extra crispness, switch the oven to broil for 2–3 minutes at the end, watching carefully to avoid burning.

Make cornstarch slurry

In a small bowl, whisk together 1 tsp cornstarch with 1 tbsp water until smooth. Set aside.

Cook sauce

In a small saucepan over medium-low heat, melt 2 tbs butter. Add the 2 cloves minced garlic and sauté 20–30 seconds until fragrant (do not brown). Stir in 3 tbs honey, 1 tbs soy sauce, 1 tsp rice vinegar, and 1 tsp sriracha. Bring to a gentle simmer, then whisk in the cornstarch slurry. Simmer for 1–2 minutes until the sauce thickens slightly. Remove from heat.

Toss wings in sauce

Place the hot cooked wings in a large bowl. Pour the warm sauce over the wings and toss gently but thoroughly so each wing is evenly coated. Serve immediately.

Transfer sauced wings to a serving platter. Sprinkle with 1 tsp sesame seeds and 2 tbs chopped fresh cilantro if using. Serve with lime wedges on the side for squeezing over the wings to brighten flavor.