Its a saturday, its my day off, its National Chicken wing day, so its also time to cook. Home cooking can’t get much better than this. Finger licking good!
1 tablespoons baking powder
1/2 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
500g chicken wing sections
Honey Sriracha Glaze
50ml cup honey
50ml Sriracha sauce
1 tablespoon seasoned rice vinegar
1/4 teaspoon sesame oil
1 tablespoon soy sauce
Preheat oven to 220 degrees C. Line a baking sheet with aluminum foil and place an oven-proof wire rack over the foil.
Whisk baking powder, salt, black pepper, and paprika together in a small bowl. Place chicken wings in a large bowl. Sprinkle 1/2 of the baking powder mixture over wings and toss to coat. Sprinkle remaining baking powder mixture over wings and toss to coat again. Place wings onto the rack of the prepared baking sheet.
Bake in the preheated oven for 20 minutes. Turn wings and continue baking for 20 minutes. Turn wings again and bake until wings are browned and crispy, about 15 minutes more. Transfer wings to a large bowl.
Whisk honey, sriracha sauce, rice vinegar, and sesame oil together in a bowl until glaze is smooth. Drizzle glaze over wings and toss to coat completely. Transfer wings to a serving platter and sprinkle sesame seeds over the top.