Pat pork wings dry with paper towels. In a bowl, combine kosher salt, black pepper, garlic powder, and smoked paprika. Rub the spice blend evenly over the pork wings, coating all sides. Let rest at room temperature for 20 minutes (or cover and refrigerate up to 4 hours).

Roast (oven method)

Preheat oven to 400°F (205°C). Line a rimmed baking sheet with foil and set a wire rack on top. Toss the wings with neutral oil to help browning and place on the rack spaced apart. Roast for 30–35 minutes until skin is golden and internal temperature reaches 165°F (74°C), flipping once halfway through. For extra crispness, broil 2–3 minutes at the end, watching closely to avoid burning.

Alternatively: Fry or air-fry

For deep-fry: heat oil to 350°F (175°C) and fry wings 6–8 minutes until crisp and cooked through. For air-fryer: preheat to 400°F (200°C) and cook wings 18–22 minutes, shaking basket halfway, until crisp and cooked through.

Chili Honey Glaze (GF)

Make glaze

In a small saucepan over medium heat, combine honey, tamari or coconut aminos, apple cider vinegar, lime juice, chili flakes, and chili paste. Bring to a gentle simmer, stirring frequently so the honey doesn’t scorch. Reduce heat to low and simmer 3–5 minutes until the glaze slightly thickens and coats the back of a spoon. Remove from heat and whisk in the butter (or dairy-free alternative) for gloss and a silky texture. Taste and adjust heat or acidity as needed.

Glaze the wings

Once wings are cooked and hot, transfer them to a large bowl. Pour 3/4 of the warm chili honey glaze over the wings and toss to coat evenly. Reserve the remaining glaze for serving or brushing after plating.

Pickled Serranos

Prepare peppers

Slice serrano peppers into thin rounds (leave seeds in for more heat or remove for milder). Place garlic clove and peppercorns in a clean jar and add the sliced serranos.

Brine and pickle

In a small saucepan, combine white vinegar, water, sugar, and kosher salt. Bring to a simmer just until sugar and salt dissolve. Pour the hot brine over the peppers in the jar, leaving about 1/4 inch headspace. Let cool to room temperature, then seal and refrigerate at least 30 minutes for quick-pickling; best after 2–4 hours. These will keep refrigerated up to 2 weeks.

Onion & Garnish

Prepare onion

Thinly slice the red onion into half-moons. Place in a bowl, sprinkle with flaky salt, and gently toss. Let sit 5–10 minutes to soften and mellow. Drain any excess liquid before using.

Assemble and serve

Arrange glazed pork wings on a platter. Scatter pickled serrano slices and salted red onion over the top. Spoon any reserved glaze over wings for extra shine. Sprinkle with chopped cilantro, and serve with lime wedges on the side for squeezing. Serve immediately while wings are hot and glaze is tacky.