# What You’ll Need:
→ Chicken
01 - 2.5 lbs chicken wings, separated into flats and drumettes
02 - 1 tbsp aluminum-free baking powder
03 - 1 tsp kosher salt
04 - ½ tsp freshly ground black pepper
→ Honey Sriracha Glaze
05 - ¼ cup honey
06 - ¼ cup sriracha sauce
07 - 2 tbsp unsalted butter, melted
08 - 1 tbsp soy sauce
09 - 2 tsp rice vinegar
10 - 2 garlic cloves, minced
11 - ½ tsp grated fresh ginger
→ Garnish (optional)
12 - 2 tbsp chopped fresh cilantro or green onions
13 - 1 tsp toasted sesame seeds
# How to Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with foil and place a wire rack on top. Lightly grease the rack.
02 - Pat chicken wings dry with paper towels. Toss wings in a large bowl with baking powder, kosher salt, and fresh black pepper until evenly coated.
03 - Arrange wings in a single layer on the prepared wire rack. Bake for 35 to 40 minutes, turning halfway through, until golden and crisp.
04 - While wings bake, combine honey, sriracha sauce, melted unsalted butter, soy sauce, rice vinegar, minced garlic, and grated ginger in a small saucepan. Simmer over medium heat for 2 to 3 minutes, stirring occasionally, then remove from heat.
05 - Transfer baked wings to a large bowl. Pour the glaze over wings and toss gently until fully coated.
06 - Arrange coated wings on a serving platter. Optionally garnish with chopped cilantro or green onions and toasted sesame seeds. Serve immediately.
