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Ingredients
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Wings
Dirty Sauce
Garnish
Method
Wings
Prep and dry
Pat the chicken wing segments very dry with paper towels. Removing surface moisture helps them get crisp.
Season
In a large bowl, toss the wings with kosher salt, black pepper and baking powder until evenly coated. Add 1 tablespoon neutral oil and toss again to coat. Let sit 10 minutes while you preheat the oven.
Roast
Preheat oven to 425°F (220°C). Arrange wings in a single layer on a wire rack set over a rimmed baking sheet (line sheet with foil for easy cleanup). Roast for 20 minutes, flip each wing, then roast another 15–20 minutes until skin is deep golden-brown and crisp and internal temperature reaches 165°F (74°C). If you prefer extra crisp, broil 2–3 minutes, watching closely to avoid burning.
Dirty Sauce
Combine sauce ingredients
While the wings roast, whisk together soy sauce, hoisin sauce, dark brown sugar, rice vinegar, sesame oil, sambal oelek, minced garlic and grated ginger in a small saucepan over medium heat.
Simmer
Bring the mixture to a gentle simmer, stirring so the sugar dissolves. Let simmer 2 minutes to meld flavors.
Thicken
Mix cornstarch with cold water to make a slurry. Whisk the slurry into the simmering sauce and cook 30–60 seconds more until the sauce thickens slightly and becomes glossy. Remove from heat and set aside. The sauce should coat the back of a spoon; it will thicken a bit more as it cools.
Toss wings in sauce
When wings are done and very hot, transfer them to a large clean bowl. Pour the warm dirty sauce over the wings and toss gently but thoroughly so each wing is coated. Work quickly so the sauce adheres while wings are hot.
Garnish & Serve
Transfer sauced wings to a serving platter. Sprinkle toasted sesame seeds and sliced scallions evenly over the wings. Serve immediately with lime wedges on the side for squeezing, if using.
Leftovers: store cooled wings in an airtight container in the refrigerator up to 2 days. Reheat in a 400°F (200°C) oven for 8–10 minutes to restore crispness; toss with reserved sauce if needed.