Wing Special Recipe

Dry and trim

Pat the wings very dry with paper towels. Removing surface moisture helps them crisp. If wing tips are still attached and you prefer, remove or leave on.

Combine dry rub

In a large bowl, mix the baking powder, kosher salt, black pepper, garlic powder, onion powder, smoked paprika and cayenne until evenly combined.

Add the wings to the bowl, pour in the vegetable oil, and toss thoroughly so each wing is evenly coated with oil and the baking powder-spice mixture. Arrange wings in a single layer on a wire rack placed over a rimmed baking sheet, or place them in the bowl and cover and refrigerate for 20–30 minutes to help the coating adhere and start drying the skin. (If you have time, refrigerate uncovered for up to 1 hour for crispier skin.)

Preheat oven to 425°F (220°C). Position a rack in the middle of the oven. If using a wire rack over a sheet pan, line the sheet pan with foil for easier cleanup.

Arrange the wings on the rack in a single layer with space between pieces so hot air can circulate. Bake for 20 minutes, then flip each wing and continue baking another 15–20 minutes until the skin is deep golden-brown and crisp and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If you want extra crispness, broil 1–2 minutes at the end—watch carefully to avoid burning.

Remove the wings from the oven and let them rest while you make the sauce (about 5 minutes).

In a medium skillet or small saucepan over medium heat, melt the unsalted butter. Add the minced garlic and grated ginger and cook, stirring, for about 30 seconds until fragrant (do not brown).

Add the hot sauce, honey, soy sauce, brown sugar, rice vinegar and sriracha (if using). Stir to combine and bring the mixture to a gentle simmer. Reduce heat to low and simmer 2–3 minutes until the sauce is glossy and slightly thickened. Taste and adjust: add a pinch more salt if needed, more honey for sweetness, or more sriracha for heat.

Keep the sauce warm over the lowest heat or remove from heat and transfer to a bowl to toss with wings immediately.

Place the baked wings in a large mixing bowl. Pour the warm Wing SPECIAL sauce over the wings (reserve a couple tablespoons to drizzle when plating if desired). Toss vigorously until every wing is evenly coated with sauce.

Transfer wings to a serving platter. Sprinkle toasted sesame seeds and the sliced scallions over the top. Serve with lime wedges for squeezing, celery sticks and blue cheese or ranch dressing on the side.

Serve immediately while hot and crisp. Leftover wings keep in the refrigerator up to 2 days; reheat in a 375°F (190°C) oven for 8–10 minutes to re-crisp, then toss in warmed sauce.