# Components:
→ Chicken
01 - 2.5 pounds chicken wings, separated into flats and drumettes
02 - 1 tablespoon aluminum-free baking powder
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
→ Honey Sriracha Glaze
05 - 1/4 cup honey
06 - 1/4 cup sriracha sauce
07 - 2 tablespoons unsalted butter, melted
08 - 1 tablespoon soy sauce
09 - 2 teaspoons rice vinegar
10 - 2 garlic cloves, minced
11 - 1/2 teaspoon grated fresh ginger
→ Garnish (optional)
12 - 2 tablespoons chopped fresh cilantro or green onions
13 - 1 teaspoon toasted sesame seeds
# Directions:
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. In a large bowl, toss wings with baking powder, kosher salt, and 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 crispy.
04 - Combine honey, sriracha, melted butter, soy sauce, rice vinegar, minced garlic, and grated ginger in a small saucepan. Simmer over medium heat, stirring occasionally, for 2 to 3 minutes. Remove from heat.
05 - Transfer baked wings to a large bowl. Pour honey sriracha glaze over wings and toss until evenly coated.
06 - Arrange wings on a serving platter. Garnish with chopped cilantro or green onions and toasted sesame seeds, if desired. Serve immediately.
