# What You Need:
→ Chicken
01 - 2.5 lbs chicken wings, separated and tips removed
02 - 1 tablespoon aluminum-free baking powder
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
→ Glaze
05 - 1/3 cup floral honey
06 - 3 tablespoons sriracha sauce
07 - 1 tablespoon unsalted butter
08 - 1 tablespoon soy sauce
09 - 1 teaspoon rice vinegar
→ Finish
10 - 1 teaspoon flaky sea salt
11 - Chopped fresh cilantro or scallions for garnish, optional
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with foil and place a wire rack on top.
02 - Pat the chicken wings very dry with paper towels to remove excess moisture.
03 - In a large bowl, toss wings with baking powder, kosher salt, and black pepper until evenly coated.
04 - Arrange wings skin-side up on the prepared rack, leaving space between each piece for optimal crisping.
05 - Bake for 40 to 45 minutes, flipping once halfway through, until wings are golden and very crispy.
06 - In a small saucepan over low heat, combine honey, sriracha, butter, soy sauce, and rice vinegar. Stir until butter melts and mixture is smooth. Remove from heat.
07 - Transfer baked wings to a large bowl. Pour glaze over hot wings and toss to coat evenly.
08 - Arrange glazed wings on a serving platter. Sprinkle immediately with flaky sea salt and garnish with cilantro or scallions if desired. Serve hot.
