Place the dried wings in a large bowl. Sprinkle the baking powder, salt, pepper, garlic powder, and onion powder over the wings. Add 2 tablespoons oil and toss thoroughly so the wings are evenly coated in the dry mixture and lightly glossed with oil.

Transfer the coated wings to a wire rack set over a rimmed baking sheet in a single layer with space between pieces. For best results, refrigerate uncovered for 30–60 minutes to further dry the skin (optional but recommended).

Preheat the oven to 230°C (450°F). Place the rack with wings on the middle oven rack. Bake for 25 minutes, then flip each wing and bake another 15–20 minutes until deeply golden and crisp. Internal temperature should read 74°C (165°F) and skin should be crisp and browned.

Optional shallow-fry finish (for extra crispness): If you prefer, heat 1/2–1 cup oil in a heavy skillet over medium-high heat until shimmering (about 180°C/350°F). Fry wings 1–2 minutes per side until extra-crispy, then drain on paper towels. Do this after the oven step.

Sriracha mayo

While the wings bake, make the sauce. In a small bowl whisk together mayonnaise, Sriracha, lime juice, honey, and grated garlic until smooth.

Taste and season with 1/8 teaspoon salt and 1/8 teaspoon black pepper (adjust Sriracha or honey to preference for heat/sweetness). Chill until ready to serve.

To finish & serve

When wings are done, transfer to a serving platter. Sprinkle with chopped cilantro or parsley and sesame seeds if using.

Serve immediately with Sriracha mayo on the side and lime wedges for squeezing over the wings.