Green Circle Chicken Wings Recipe

Prep the wings

Pat the wings very dry with paper towels. This helps achieve a better caramel coating. If whole wings, separate into drummettes and flats and discard tips or save for stock.

In a large bowl, toss the wings with kosher salt, black pepper, garlic powder and 1 tablespoon vegetable oil until evenly coated. Let rest 15 minutes at room temperature (or refrigerate up to 2 hours).

Preheat your oven to 425°F (220°C). Alternatively you can set up a medium-high grill or deep-fryer. Line a rimmed baking sheet with foil and set a wire rack on top; spray rack lightly with oil.

Arrange wings in a single layer on the rack so air circulates. Roast for 35–40 minutes, turning once halfway through, until skin is deeply golden and juices run clear (internal temp ~165°F/74°C). For extra crispness, broil 2–3 minutes at the end, watching carefully.

Make the caramel base

While wings roast, place a medium nonstick or stainless steel skillet over medium heat and add the granulated sugar. Spread sugar into an even layer and let it begin to melt undisturbed for 1–2 minutes until edges liquify. Swirl the pan gently (do not stir vigorously) until sugar turns an amber color, about 3–4 minutes. If sugar seizes, reduce heat and allow to melt again slowly.

As soon as sugar reaches amber, immediately reduce heat to low and add the 2 tablespoons butter, stirring constantly to combine (mixture will bubble). Add the light brown sugar and continue stirring until smooth.

Carefully add the soy sauce and rice vinegar (mixture will steam). Stir to combine, then add the minced garlic and grated ginger. Simmer gently 1–2 minutes to soften the raw edge of the garlic and meld flavors.

In a small bowl whisk the cornstarch with 2 tablespoons water to make a slurry; add the slurry to the sauce and simmer 1 minute until slightly thickened. Taste and adjust seasoning — if too sweet, add a tiny pinch of salt or another 1/2 teaspoon soy sauce; if too intense, add 1 tablespoon water.

Remove the pan from heat and stir in the minced green chili or jalapeño, chopped cilantro, lime juice and sesame oil. The residual heat will mellow the raw green pepper and keep the color bright. Let the sauce rest for 2 minutes so cilantro flavor infuses.

When wings are fully cooked and crisp, transfer them in batches to a large clean bowl. Spoon 1/2 to 3/4 cup of the warm garlic caramel sauce over the wings (reserve remaining sauce for serving) and toss gently but quickly so each wing is evenly glazed. Work in batches to avoid sogginess.

Arrange glazed wings on a serving platter. Sprinkle with toasted sesame seeds and additional chopped cilantro. Serve immediately with lime wedges and remaining sauce on the side for dipping.

Leftover sauce can be refrigerated in an airtight container up to 4 days; gently rewarm before tossing with wings.