Ingredients

Equipment Needed

• •Large rimmed baking sheet
• •Wire cooling rack that fits inside the baking sheet
• •Small saucepan
• •Large mixing bowl for tossing
• •Tongs

Instructions

1. 1

   Dry the wings thoroughly

   Pat your wing pieces aggressively dry with paper towels. I mean it. Use more paper towels than feels reasonable. Moisture is the enemy of crispy skin. If you have time, arrange wings in a single layer on a wire rack set over a sheet pan and refrigerate uncovered for an hour, or up to overnight. The refrigerator's dry air works magic on skin.

   Buying pre-separated wing pieces saves time. If you're breaking down whole wings, save the tips in a freezer bag for stock.
2. 2

   Season with baking powder

   In a large bowl, combine the baking powder, salt, and pepper. Add the dried wings and toss until every piece wears a thin, even coating. The baking powder should disappear into the skin, not leave visible white patches. This alkaline coating is your secret weapon for crispy baked wings.

   Use aluminum-free baking powder if possible. Some people detect a metallic taste with regular baking powder at this quantity.
3. 3

   Arrange for maximum airflow

   Set a wire cooling rack inside a rimmed baking sheet lined with foil for easy cleanup. Arrange wings in a single layer on the rack, leaving space between each piece. Crowded wings steam instead of crisp. If pieces touch, they'll stick and tear when you try to flip them.

4. 4

   Bake at high heat

   Slide the pan onto the middle rack of a 425°F oven. Bake for 25 minutes without opening the door. You're building the foundation of crispness here. Flip each wing using tongs. The undersides should be golden and dry, pulling away from the rack without resistance. Return to the oven for another 20 to 25 minutes until deeply golden and visibly crisp.

5. 5

   Build the glaze

   While wings bake, combine honey, soy sauce, minced garlic, rice vinegar, sesame oil, ginger, and red pepper flakes in a small saucepan. Bring to a simmer over medium heat, stirring occasionally. The kitchen will smell extraordinary. Let it bubble gently for two minutes while the garlic softens and the flavors marry.

6. 6

   Thicken to coating consistency

   Whisk together cornstarch and cold water in a small bowl until smooth. Pour this slurry into the simmering glaze while stirring constantly. The sauce will transform within thirty seconds from thin and watery to glossy and viscous, coating the back of a spoon. Remove from heat immediately.

   If the glaze gets too thick, whisk in a tablespoon of water. Too thin? Simmer another minute. The consistency should be like warm honey.
7. 7

   Toss and glaze

   Transfer hot wings to a large bowl. Pour about three-quarters of the warm glaze over the wings. Toss gently but thoroughly, ensuring every piece gets coated. The crackling sound of glaze hitting crispy skin is your reward for patience. Add more glaze if needed. Some should pool in the bowl's bottom.

8. 8

   Finish and serve

   Pile glazed wings onto a serving platter. Drizzle remaining glaze over the top for extra shine. Scatter sliced scallions and sesame seeds across the surface. Serve immediately with plenty of napkins. These wings wait for no one.

   Set out a bowl for bones. Guests appreciate not having to figure out what to do with their hands.

Chef Tips

• •Scaling up is straightforward: double everything for a crowd of 8-12, triple for a proper party. The glaze recipe scales perfectly. Just ensure your baking sheets don't get crowded; use multiple pans on different racks, rotating halfway through.
• •The baking powder trick works because it raises the skin's pH, accelerating the Maillard reaction and drawing moisture out. It's food science that delivers restaurant results at home.
• •Soy sauce varies widely in sodium content. Taste your glaze before adding more salt. If it seems too salty, a bit more honey brings balance.
• •For entertaining, you can bake wings without glaze up to two hours ahead. Leave them at room temperature on the rack. Rewarm in a 400°F oven for 5-7 minutes until hot and re-crisped, then toss with freshly warmed glaze.
• •No rice vinegar? Apple cider vinegar works beautifully. In a pinch, fresh lemon juice provides the necessary acidity, though the flavor shifts slightly brighter.

Advance Preparation

• •Glaze can be made up to 5 days ahead and refrigerated. Reheat gently before using, adding a splash of water if it's too thick.
• •Wings can be seasoned with baking powder mixture and refrigerated uncovered on the rack for up to 24 hours. This extra drying time actually improves crispness.
• •For party prep, bake wings completely 2 hours ahead. Leave at room temperature. Rewarm at 400°F for 5-7 minutes, then toss with hot glaze just before serving.
• •Leftover glazed wings reheat best in a 375°F oven for 8-10 minutes. The microwave turns them soggy. Don't do it.

Frequently Asked Questions

Nutrition Information

1 serving (about 270g)