Season wings with 1 tsp kosher salt and 1/2 tsp black pepper. Sprinkle 1 tablespoon aluminum-free baking powder over the wings and toss thoroughly to coat. Baking powder dries the skin and helps it crisp in the oven.

Arrange wings on a wire rack set over a rimmed baking sheet with space between pieces for air circulation. For best results refrigerate uncovered for 30–60 minutes to dry the skin further (optional). Preheat oven to 230°C (450°F).

Bake on the middle rack for 35–45 minutes, flipping once at about 20–25 minutes, until skin is deep golden-brown and crisp and internal temperature reaches 74°C (165°F). If you have a convection setting, use it to improve crispness and reduce time slightly.

Hot, herb & sesame sauce

While wings roast, make the sauce. Heat 1 tablespoon neutral oil in a small skillet over medium heat until shimmering.

Add minced garlic (3 cloves) and grated ginger (1 tbs). Sauté for 30–45 seconds until fragrant but not browned.

Add 1.5 tablespoons gochugaru (or cayenne) and 1 tablespoon Sichuan chili oil or hot chili crisp. Stir 15–20 seconds to bloom the chili in the oil, which intensifies the heat and flavor.

Remove from heat and whisk in 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 1–2 tablespoons hot water to loosen the mixture to a saucy consistency. Taste and adjust heat with extra chili flakes if desired — this recipe is intentionally all-heat, no sweet.

Stir in the chopped herbs (2 tbs cilantro and 2 tbs Thai basil) and the thinly sliced white parts of the green onions (reserve green tops for garnish). Fold in the toasted sesame seeds and the remaining 2 tablespoons neutral oil to give the sauce body and gloss.

Keep sauce warm or at room temperature until wings are done. If using a sticky hot chili crisp with solids, spoon some of the crunchy bits into the wings when tossing for texture.

Finishing & serving

When wings are crisp and cooked through, transfer them to a large clean bowl. Pour the hot herb & sesame sauce over the wings while still hot.

Toss thoroughly to coat every piece. Taste one wing and, if you want more heat, add the optional extra chili flakes or sliced fresh Thai chiles and toss again.

Plate wings and sprinkle with the reserved green parts of the green onions, additional chopped herbs if desired, and a final pinch of toasted sesame seeds.

Serve immediately with lime wedges on the side for squeezing. The lime cuts the heat and brightens flavors but does not add sweetness.