Ingredients :

• 3 lbs chicken wings, split into flats and drumettes
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/3 cup honey
• 1/3 cup Sriracha sauce
• 2 tablespoons unsalted butter
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 tablespoon sesame seeds
• 2 tablespoons sliced green onions

Method :

1. Preheat your oven to 425°F (220°C) and line a large baking sheet with aluminum foil, placing a wire rack on top.
2. Pat the chicken wings completely dry with paper towels to ensure the skin gets maximum crispiness.
3. Toss the wings in a large bowl with the baking powder, salt, and black pepper until evenly coated.
4. Arrange the wings in a single layer on the prepared wire rack, leaving space between each piece.
5. Bake for 35 minutes, flipping the wings halfway through, until they are golden brown and crispy.
6. While the wings bake, combine the honey, Sriracha, butter, soy sauce, and lime juice in a small saucepan over medium heat.
7. Whisk the sauce and bring to a simmer for 3 to 5 minutes until slightly thickened, then remove from heat.
8. Transfer the baked wings to a large clean bowl, pour the warm honey Sriracha glaze over them, and toss to coat.
9. Garnish with sesame seeds and sliced green onions, then serve immediately.

Recipe Notes :

Chef Pro Tip: Patting the wings completely dry before coating them with baking powder is the secret to getting oven-baked wings incredibly crispy. Variation: For a milder kick, swap half of the Sriracha with sweet chili sauce. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in an oven or air fryer at 350°F to retain crispiness.