Den Wings Recipe

Preheat and pat dry

Preheat the oven to 425°F (220°C). Pat the wings very dry with paper towels — removing surface moisture helps them crisp.

In a large bowl, combine kosher salt, black pepper, baking powder, garlic powder, and onion powder. Add the dried wings and toss thoroughly until all pieces are evenly coated.

Arrange wings in a single layer on a wire rack set over a rimmed baking sheet (this allows air to circulate and promotes crisping). For extra crispness, leave a little space between pieces.

Place the baking sheet on the middle rack and bake for 25 minutes. After 25 minutes, flip each wing and bake for an additional 15–20 minutes, or until the wings are deeply golden and the internal temperature reaches 165°F (74°C). Total bake time ~40–45 minutes depending on wing size.

If you prefer extra-crispy skin, switch oven to broil for 2–3 minutes at the end — watch closely to avoid burning.

While the wings bake, make the DEN sauce: in a small saucepan over low heat, melt the butter. Add the hot sauce, honey, soy sauce, rice vinegar, smoked paprika, and lemon juice. Whisk until fully combined and warmed through (do not boil). Taste and add crushed red pepper flakes if you want extra heat.

Keep the sauce warm on the lowest heat setting and stir occasionally until the wings are done.

When wings are out of the oven, transfer them immediately to a large mixing bowl. Pour the warm DEN sauce over the hot wings.

Toss briskly but gently until every wing is evenly coated with sauce. Work in batches if necessary to avoid crowding the bowl.

Arrange sauced wings on a serving platter. Sprinkle chopped parsley or cilantro and toasted sesame seeds over the top. Serve with lime or lemon wedges on the side for squeezing over the wings.