Asian Night 1lb Wings Recipe

Trim and dry

Pat the 1 lb of chicken wings dry with paper towels. If whole wings, separate into drumettes and flats and discard wing tips or save for stock.

Season wings evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Toss wings with 1 tablespoon baking powder to help create a crisp exterior (coat evenly). Let rest uncovered on a wire rack in the refrigerator for 20–30 minutes if time allows (this helps dry the skin).

In a small bowl combine 2 tbs soy sauce, 1 tbs Shaoxing wine, 1 tsp sesame oil, 1 tsp grated ginger and 1 tsp minced garlic. Stir to combine.

Toss the seasoned wings with the marinade so they are lightly coated. Marinate 15–20 minutes at room temperature or up to 1 hour refrigerated. If marinating longer than 30 minutes, remove from fridge 20 minutes before cooking to approach room temp.

Mix 3 tbs cornstarch and 1 tbs all-purpose flour in a shallow bowl. Dredge each marinated wing in the cornstarch mixture, shaking off any excess. The cornstarch layer will crisp during cooking.

Oven/Convection alternative

Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Lightly brush or spray wings with 1–2 tbs neutral oil. Arrange wings in a single layer with space between. Bake 35–40 minutes, flipping once at 20 minutes, until skin is deep golden and internal temperature reaches 165°F (74°C).

Pan shallow-fry

Heat a large skillet over medium-high heat and add about 2 tbs neutral oil. When oil shimmers, add wings in a single layer (work in batches if needed). Fry 6–8 minutes per side, adjusting heat to avoid burning, until evenly browned and cooked through (internal temp 165°F/74°C). Transfer to a wire rack or paper towel-lined plate.

Air-fryer (preferred for speed/crispiness)

Preheat air-fryer to 400°F (200°C). Lightly brush or spray wings with oil and place in a single layer (do not overcrowd). Air-fry 20–24 minutes, shaking or flipping at the 10-minute mark, until crisp and golden and internal temp 165°F (74°C).

While wings cook, make the glaze: in a small saucepan combine 3 tbs honey, 2 tbs hoisin sauce, 1 tbs rice vinegar, 1 tsp soy sauce, 1 tsp sriracha and 2 tbs water. Stir to combine and bring to a gentle simmer over medium-low heat.

Mix 1 tsp cornstarch with 1 tsp cold water to form a slurry. Whisk the slurry into the simmering sauce and continue to cook 1–2 minutes until the glaze thickens to a glossy, coat-able consistency. Remove from heat and taste; adjust balance with a bit more soy (salt) or vinegar (acidity) if needed.

Keep glaze warm and stir occasionally. If glaze becomes too thick, thin with 1 tsp warm water at a time.

Place the cooked wings in a large bowl. Pour the warm glaze over the wings and toss gently but quickly to coat every piece. Work in batches if necessary to avoid overcrowding the bowl and losing crispness.

Transfer glazed wings to a serving platter. Sprinkle 1 tsp toasted sesame seeds and 1 tbs thinly sliced scallions over the top. Serve immediately with lime wedges on the side for optional bright acidity.