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.
2 pounds chicken wings, cut into drumettes and flats
1/2 tablespoon baking powder
1 1/2 tablespoon salt divided
1/2 teaspoon freshly cracked black pepper
1/4 cup Sriracha hot sauce
1/3 cup honey
2 tablespoons rice wine vinegar
1 tablespoon fresh lime juice (about ½ lime)
1 tablespoon toasted sesame oil
How to Make It
Preheat oven to 400°.
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.
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.
Toss wings with sauce in a large bowl. Serve immediately.
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