Ingredients

Equipment Needed

• •Wire cooling rack
• •Rimmed baking sheet
• •Medium saucepan
• •Large mixing bowl
• •Instant-read thermometer (optional)

Instructions

1. 1

   Prepare the wings

   Pat your wings thoroughly dry with paper towels. I mean aggressively dry, pressing firmly until the towels come away without moisture. Combine the baking powder, salt, and black pepper in a small bowl. Toss the wings with this mixture until every piece carries a light, even coating. The baking powder will feel gritty on your fingers. That's correct.

   Aluminum-free baking powder is essential here. Standard baking powder can leave a metallic aftertaste on the finished wings.
2. 2

   Dry brine overnight

   Arrange the wings in a single layer on a wire rack set over a rimmed baking sheet. The rack is non-negotiable. Air must circulate beneath the wings or the bottom skin will steam and turn soggy. Refrigerate uncovered for at least 8 hours, preferably overnight. The skin will look dry and slightly tacky when ready. This is exactly what you want.

   If time is short, two hours of refrigeration will still improve your results noticeably. Four hours is even better. But overnight transforms the texture completely.
3. 3

   Roast until crisp

   Position a rack in the upper third of your oven and preheat to 425°F. Let the wings sit at room temperature while the oven heats, about 20 minutes. Roast for 25 minutes without disturbing them. The sizzling will be audible from across the kitchen. Flip each wing and roast another 20 to 25 minutes until the skin is deeply golden and blistered in spots. When you pick up a wing, the skin should feel taut and papery, not soft or giving.

4. 4

   Build the glaze

   While the wings finish roasting, prepare your glaze. Melt the butter in a medium saucepan over medium heat. Add the minced garlic and cook until fragrant, about 45 seconds. Watch carefully here. Garlic burns quickly in butter. Add the bourbon and stand back. It may sputter. Let it simmer until reduced by half, about 2 minutes. The raw alcohol smell will disappear, replaced by something warmer and sweeter.

5. 5

   Finish the glaze

   Reduce heat to medium-low. Stir in the honey, soy sauce, apple cider vinegar, cayenne, and smoked paprika. Let the mixture simmer gently for 3 to 4 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. Dip a clean spoon in and run your finger across it. The line should hold. Taste and adjust. Need more heat? Add cayenne in tiny increments. More sweetness? A drizzle of honey. This is your glaze. Make it yours.

6. 6

   Toss and serve

   Transfer the hot wings to a large bowl. Pour the warm glaze over them in three additions, tossing thoroughly between each pour. This method ensures even coating without pooling at the bottom. The wings should glisten with a lacquered finish, sticky enough to leave your fingers coated. Pile them onto a warm platter. Scatter the scallions and sesame seeds over the top. Serve immediately with plenty of napkins.

Chef Tips

• •Buy whole wings and separate them yourself. Pre-cut wings are convenient but often vary wildly in size, leading to uneven cooking. A sharp knife through each joint takes seconds.
• •The quality of your bourbon matters, but not as much as you might think. Use something you'd drink but wouldn't mourn losing to a sauce. Four Roses Yellow Label or Buffalo Trace work beautifully.
• •For a smokier version, finish these on a hot grill for 2 minutes per side after roasting. The glaze will caramelize into something magnificent over direct flame.
• •Leftover glaze keeps refrigerated for two weeks. Use it on pork chops, grilled salmon, or brushed over cornbread fresh from the oven.
• •Serve with celery sticks and a good blue cheese dressing for the traditionalists, or pickled vegetables for those who prefer acid to richness cutting through the sweetness.

Advance Preparation

• •Wings can be seasoned with the baking powder mixture and refrigerated on the rack up to 24 hours ahead. Longer drying time only improves the crunch.
• •The glaze can be made up to 5 days in advance and stored refrigerated. Reheat gently over low heat, adding a splash of water if it has thickened too much.
• •For party prep, roast the wings up to 2 hours ahead. Reheat in a 400°F oven for 8 to 10 minutes before tossing with warm glaze.

Frequently Asked Questions

Nutrition Information

1 serving (about 330g)