Pat the pork wings dry with paper towels. Trim any excess fat if desired. In a bowl, toss the pork wings with the kosher salt, black pepper, smoked paprika, garlic powder, and vegetable oil until evenly coated.

Roast (or bake) method

Preheat oven to 425°F (220°C). Arrange seasoned pork wings on a rimmed baking sheet lined with foil and a wire rack (if available) in a single layer. Roast for 25 minutes, then flip and roast another 15–20 minutes until the wings are well browned and internal temperature reaches at least 165°F (74°C) and connective tissue is tender (total about 40–45 minutes).

Alternative: pan-sear then oven

Heat a large ovenproof skillet over medium-high heat. Add 1 tbsp oil. Brown wings in batches 2–3 minutes per side until golden, then transfer skillet to preheated 425°F (220°C) oven and roast 20–25 minutes until cooked through.

Pickled Serranos

While the wings roast, make the quick pickles. In a small saucepan combine 1/2 cup water, 1/2 cup distilled white vinegar, 1 tbsp sugar, 1/2 tsp kosher salt, and the smashed garlic clove. Bring to a simmer to dissolve sugar and salt, about 2–3 minutes. Place the sliced serranos in a heatproof jar or bowl and pour the hot brine over them. Let cool to room temperature (about 15–20 minutes), then refrigerate. They can be used warm if you prefer sharper heat.

Chili Honey Glaze

Make the glaze while wings finish cooking. In a small saucepan over medium-low heat combine honey, gochujang (or sweet chili paste), red pepper flakes, rice vinegar, soy sauce, and 2 tbsp water. Stir and bring to a gentle simmer, then simmer 2–3 minutes until slightly thickened. Remove from heat and stir in 1 tbsp butter to give the glaze shine and a smoother mouthfeel. Taste and adjust: more vinegar for tang, more honey for sweetness, or more gochujang for heat. Keep warm.

When the wings are cooked and browned, transfer them to a large mixing bowl. Pour 3/4 of the warm chili-honey glaze over the wings and toss gently to coat. Reserve the remaining glaze for serving.

Onion & Assembly

Toss the thinly sliced red onion with a pinch of salt and 1–2 teaspoons of the pickling brine (from the serranos jar) to soften and add brightness. Let sit 5 minutes.

Arrange glazed pork wings on a platter. Spoon a little of the reserved chili-honey glaze over any pieces that need more shine. Scatter the pickled serranos and drained red onion rings over the wings. Garnish with fresh cilantro leaves and lime wedges on the side for squeezing.

Serve immediately while warm. Provide extra glaze and pickles on the side for guests who want more heat or sweetness.