Sticky Wings

Ingredients

• 3 pounds chicken wings, split into flats and drumettes
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup honey
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon unsalted butter
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon sesame seeds, for garnish
• 2 green onions, thinly sliced, for garnish

Method

1. 1

   Pat chicken wings completely dry with paper towels and place in a large bowl.

2. 2

   Sprinkle wings with baking powder, salt, and black pepper, then toss until evenly coated.

3. 3

   Arrange wings in a single layer on a wire rack set over a baking sheet, skin side up, and let sit uncovered for 15 minutes to help the skin dry out.

4. 4

   Preheat oven to 425°F.

5. 5

   Bake wings on the rack for 25 minutes.

   25:00 · Bake wings
6. 6

   Flip wings and continue baking until golden and crisp, about 20 minutes more.

   20:00 · Finish baking wings
7. 7

   While wings bake, combine honey, soy sauce, rice vinegar, garlic, ginger, butter, and red pepper flakes in a saucepan over medium heat.

8. 8

   Bring the glaze to a simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes.

   5:00 · Simmer glaze
9. 9

   Remove glaze from heat and set aside off the stove.

10. 10

    Transfer baked wings to a large bowl and pour half of the glaze over them, tossing to coat evenly.

11. 11

    Return glazed wings to the wire rack and broil on high until the glaze bubbles and caramelizes, 2 to 3 minutes, watching closely to prevent burning.

    2:00 · Broil wings
12. 12

    Toss broiled wings with the remaining glaze, then transfer to a serving platter.

13. 13

    Garnish with sesame seeds and sliced green onions before serving.