An effective technique to mimic the effect of a deep fryer without actually frying! The secret? Before baking you coat the wings with a baking powder-laced spice rub… mind-blowing. Through the magic of chemistry and chemical reactions, the surface of the chicken skin becomes bone-dry and crispy ready to soak up the simple yet flavorful Homemade Honey Sriracha Glaze.
2 tablespoons baking powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
2 ½ pounds chicken wings
Honey Sriracha Glaze Ingredients:
⅓ cup honey
⅓ cup sriracha sauce
1 tablespoon seasoned rice vinegar
¼ teaspoon sesame oil
1 pinch sesame seeds to garnish
Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil and place an oven-proof wire rack over the foil.
In a small bowl combine baking powder, salt, black pepper, paprika and whisk to mix.
Place the chicken wings in a large bowl and add 1/2 of the baking powder mixture over wings toss to coat. Add the remaining baking powder mixture and toss them well again for a more even coat. Arrange the coated wings on the rack that was prepped with the baking sheet.
Bake in the preheated oven for about 20 minutes. Turn wings and continue baking for another 20 minutes. Rotate the wings again and bake until wings are browned and crispy, that’s about 15 minutes more. Transfer wings to a large bowl.
How to make the glaze: is a bowl Whisk honey, sriracha sauce, rice vinegar, and sesame oil together until smooth. Drizzle glaze over wings and toss to coat completely.
Place your coated wings on a serving platter and sprinkle sesame seeds over the top.