Briana Riddock 
Total
60 minutes
Yield
Serves 3-4 

We found a secret trick to getting extra-crispy wings without frying. No longer will you be subjected to popping oil and a greasy mess just because you want to enjoy a grade-A plate of wings in the comfort of your own home. Instead, toss your wings in a light coating of baking powder (yes, baking powder!) and bake then in the oven. The result will be delightfully crunchy skin that’s perfect for a sweet and spicy sauce to cling to. This honey-Sriracha sauce fully marries the best of sweet and heat, and is well balanced by bright, tart lime juice.

How to Make It

Step 1

Preheat oven to 400°. 

Step 2

Rinse and pat dry the chicken wings. In a large bowl, combine the chicken wings, 1 teaspoon salt, black pepper, and baking powder; tossing to coat. Line a rimmed baking sheet with parchment paper; place a baking rack on top of the parchment paper. Arrange the wings on the baking rack, about 1 inch apart. Bake the wings at 400° for 20 minutes; turn the wings, and bake for another 20-30 minutes or until crispy and golden brown. 

Step 3

In a small saucepan, whisk together the Sriracha, honey, vinegar, lime juice, sesame oil, and remaining ½ teaspoon salt. Simmer over medium-low for 10 minutes or until slightly thickened, stirring frequently.

Step 4

Toss wings with sauce in a large bowl. Serve immediately.

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