Crispy Honey Sriracha Baked Chicken Wings

Ingredients

• 1.2 kg chicken wings, tips removed and split at joint
• 1 tbsp baking powder (aluminium-free)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• 3 tbsp sriracha
• 4 tbsp honey
• 2 tbsp unsalted butter
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 clove garlic, microplaned
• 2 tbsp spring onions, thinly sliced
• 1 tsp sesame seeds

Instructions

1. 1

   Pat wings thoroughly dry with paper towels — the drier the better for crispy skin. Place on a rack set over a baking tray.

2. 2

   Toss wings with baking powder, garlic powder, smoked paprika, salt, and pepper. Make sure they are evenly coated. Refrigerate uncovered for at least 1 hour (or overnight for extra crispiness).

3. 3

   Preheat oven to 220 °C (425 °F). Arrange wings skin-side up on the rack in a single layer.

4. 4

   Bake for 20 minutes, then flip and bake for a further 20–25 minutes until skin is very crispy and deeply golden.

5. 5

   While wings bake, combine sriracha, honey, butter, soy sauce, rice vinegar, and garlic in a small saucepan. Simmer for 2–3 minutes until slightly thickened.

6. 6

   Transfer hot wings to a large bowl, pour over the sauce, and toss until every wing is generously coated.

7. 7

   Arrange on a platter, scatter with spring onions and sesame seeds, and serve immediately.