Ingredients
Equipment
Method
- Preheat your oven to 400 degrees F. It’s important to get the oven heated up before you start preparing the wings so that they cook evenly.
- Line a baking sheet with aluminum foil and place a wire rack on top of it. This setup allows the heat to circulate around the wings, ensuring they become extra crispy!
- In a large bowl, combine the chicken wings, corn starch, garlic powder, paprika, and a dash of salt and pepper. Toss everything together until the wings are well coated. This coating is what gives them that delightful crunch.
- Transfer the wings onto the rack in a single layer, making sure they’re not touching each other. This is key for achieving that crispy texture. Bake for 50 to 60 minutes, flipping halfway through until the wings are a beautiful golden brown and cooked through.
- While the wings are baking, heat a pan over medium-high heat. Add the butter and garlic, cooking for about 30 seconds or until the garlic begins to brown. Be careful not to burn the garlic, as it can turn bitter.
- Stir in the remaining ingredients for the sauce: honey, soy sauce, rice vinegar, and sriracha. Let it simmer for just a few seconds to combine those flavors.
- Once the wings are done baking, remove them from the oven. Toss them into the prepared sauce until they are fully coated. You want each wing to be generously bathed in that sticky goodness!
- Serve the wings immediately while they’re hot. I like to garnish them with some chopped green onions or sesame seeds for an extra touch.
Notes
Store leftover wings in an airtight container in the refrigerator for up to three days. Reheat in the oven for the best quality.