In a medium saucepan combine 2 cups of the water, kosher salt, granulated sugar and brown sugar. Warm over medium heat, stirring occasionally, just until sugars and salt dissolve (about 3–5 minutes). Do not boil.

Remove from heat and add the remaining 4 cups cold water to cool the brine. Stir in soy sauce, apple cider vinegar, smashed garlic cloves, black peppercorns, bay leaves, crushed red pepper flakes and thyme sprigs.

Place the wings in a large zip-top bag or nonreactive container. Pour the cooled brine over the wings, pressing to remove excess air. Seal and refrigerate for 2–6 hours (optimal 4 hours). Do not brine longer than 8 hours to avoid overly soft texture.

Wings & Finish

Remove brined wings from the refrigerator. Drain and discard the brine. Rinse wings briefly under cold water to remove surface salt, then pat very dry with paper towels. For best results allow wings to air-dry on a wire rack set over a sheet pan in the refrigerator for 1 hour to further dry the skin (optional but recommended).

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Brush the rack lightly with neutral oil so wings don’t stick.

In a large bowl toss the dried wings with baking powder, kosher salt and freshly ground black pepper until evenly coated. The baking powder helps crisp the skin.

Arrange wings in a single layer on the prepared rack with space between pieces. Roast in the preheated oven for 25 minutes. Flip each wing and continue roasting for an additional 15–20 minutes, or until the skin is deep golden brown and internal temperature reaches 165°F (74°C). Total cook time ~40–45 minutes depending on wing size.

If you want extra crispness, finish under a hot broiler 2–3 minutes—watch carefully to avoid burning.

Remove wings from the oven and let rest 3 minutes before saucing or serving.

Optional Sauce (Sweet-Spicy Glaze)

Make the glaze

In a small saucepan over low heat melt the butter. Stir in honey, hot sauce, soy sauce and lime juice. Warm until glossy and combined, about 1–2 minutes; do not boil. Remove from heat and stir in sliced scallions.

Toss the roasted wings in a large bowl with the glaze until evenly coated, or brush glaze over wings on a platter just before serving.

To Serve

Arrange wings on a serving platter. Sprinkle with chopped parsley or cilantro and serve with lime wedges on the side for squeezing.

Serve immediately while hot and crispy. Leftovers keep refrigerated up to 3 days; reheat in a 400°F (200°C) oven for 8–10 minutes to crisp.