American · Free recipe
Sticky Honey-Garlic Wings
Baking powder is the quiet trick here, drying the wing skin so it renders and crisps in the oven without a drop of frying oil. A glossy reduction of honey, soy, butter, and a small mountain of garlic clings to every wing, turning your fingers deliciously tacky.
- Prep
- 15 min
- Cook
- 55 min
- Total
- 1 hr 10 min
- Serves
- 4
- Level
- Easy
Method
-
Heat the oven to 250F with a rack in the lower-middle position, and set a wire rack inside a foil-lined sheet pan.
-
Pat the wings completely dry, then toss them with the baking powder and salt until lightly dusted with no clumps.
-
Arrange the wings skin-side up on the rack in a single layer and bake for 25 minutes to render some fat.
-
Raise the oven to 425F and continue baking for 25 to 30 minutes, until the skin is blistered, deep golden, and crackly when tapped.
-
While the wings finish, melt the butter in a small saucepan over medium-low heat and cook the garlic for 1 to 2 minutes, just until fragrant and barely golden.
-
Add the honey, soy sauce, vinegar, and pepper flakes, then simmer for 3 to 4 minutes, until the sauce coats a spoon and big bubbles form.
-
Toss the hot wings in a large bowl with the glaze and finish with sesame seeds and scallions.
Zest note from the test kitchen
Use baking powder, not baking soda - soda leaves a metallic, soapy taste on the skin that no amount of glaze can hide.
