Ingredients:

  • 2 lbs Chicken Wings (Drums and Flats), tips discarded, patted very dry
  • 1 Tbsp Kosher Salt (or Fine Sea Salt)
  • 1 Tbsp Baking Powder (Aluminium-free, not baking soda)
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 tsp Neutral Oil (e.g., Rapeseed/Canola, optional)
  • 1/4 cup Low-Sodium Soy Sauce
  • 1/4 cup Honey (or Maple Syrup)
  • 2 Tbsp Fresh Ginger, finely grated
  • 3 large Garlic Cloves, finely minced
  • 1 Tbsp Rice Vinegar (or White Wine Vinegar)
  • 1 Tbsp Brown Sugar (lightly packed)
  • 1 tsp Chilli Flakes (or Sriracha)
  • 2 Tbsp Water
  • 1 Tbsp Toasted Sesame Seeds (for garnish)
  • 2 stalks Finely Sliced Spring Onion (Scallions, for garnish)

Instructions:

  1. Prep and Dry the Wings: Pat the wings aggressively dry using paper towels. Moisture is the enemy of crispiness. Place them in the large mixing bowl.
  2. Season and Coat: Sprinkle the wings evenly with salt, pepper, and the crucial baking powder. Toss thoroughly until the wings are fully and evenly coated in the dry mix (they will look dusty).
  3. The Drying Chill: Arrange the seasoned wings on the wire rack over the baking sheet. Place the sheet in the fridge, uncovered, for a minimum of 30 minutes, or up to 4 hours. This allows the baking powder to work and the skin to dry completely.
  4. Preheat: Preheat your oven to 425°F (220°C). If using an air fryer, preheat to 400°F (200°C).
  5. Bake (Oven Method): Place the rack and tray into the preheated oven. Bake for 20 minutes, then flip the wings. Continue baking for another 20–25 minutes until deep golden brown and the skin is visibly crisp.
  6. Air Fry (Alternative Method): Lightly coat the wings with 1 tsp of neutral oil (optional). Cook in the air fryer basket in a single layer (work in batches if necessary) at 400°F (200°C) for 10 minutes. Flip, then cook for another 10–15 minutes until perfectly crisp.
  7. Test Doneness: Regardless of the method, ensure the internal temperature of the wings reaches 175–185°F (80–85°C). Wings benefit from cooking slightly past the standard 165°F for better texture.
  8. Combine Glaze Ingredients: While the wings finish cooking (last 10 minutes), combine all the glaze ingredients (Soy, Honey, Ginger, Garlic, Vinegar, Sugar, Chilli Flakes, Water) in the small saucepan.
  9. Simmer and Reduce: Bring the mixture to a gentle boil over medium heat, stirring occasionally. Reduce the heat and simmer rapidly for 5–8 minutes.
  10. Achieve Viscosity: Continue simmering until the mixture has reduced by about one-third and coats the back of a spoon thickly (it should look syrupy, not watery). Remove from heat.
  11. Toss the Wings: Once the wings are cooked and extremely crispy, transfer them immediately into a clean, large mixing bowl. Pour the thickened glaze over the wings.
  12. Coat and Serve: Toss vigorously until every wing is fully coated and glossy. Transfer to a serving platter, scatter generously with sesame seeds and spring onion, and serve immediately.