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Sweet And Spicy Soy Wings
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Sweet and Spicy Soy Wings

This recipe is about achieving two things: incredibly crispy skin without a deep fryer, and a sticky, balanced glaze that hits all the right notes. The crispiness comes from a baking powder-based dry brine, a technique that draws moisture from the skin. The wings are baked plain, then tossed in the sauce at the very end; this prevents the sugars in the glaze from burning during the long cooking time.
Prep Time 15 minutes
Cook Time 40 minutes
Refrigerator 4 hours
Total Time 4 hours 55 minutes

Ingredients

For the Wings

  • 2 lbs chicken wings separated into flats and drumettes
  • 1 tbsp Diamond Crystal kosher salt
  • 1 1/2 tsp baking powder
  • 1/2 tsp black pepper

For the Sweet and Spicy Soy Glaze

  • 3 tbsp low-sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp chili-garlic sauce like Sambal Oelek
  • 1 tbsp rice vinegar
  • 1 tbsp garlic-ginger paste
  • 1 tsp toasted sesame oil
  • Sliced scallions for garnish

Method

  • Pat wings completely dry with paper towels.
  • Mix salt, baking powder, and black pepper; toss with wings until well coated.
  • Place wings on wire rack set in baking sheet; refrigerate uncovered 4 hours or overnight.
  • Preheat oven to 425F.
  • Bake wings 20 minutes, flip, then bake additional 15-20 minutes until golden and crispy.
  • Meanwhile, combine soy sauce, honey, chili-garlic sauce, rice vinegar, and garlic-ginger paste in saucepan. Heat until thickened, stir in sesame oil.
  • Toss hot wings with warm glaze in large bowl.
  • Top with scallions and serve immediately.

Notes

For maximum crispiness, ensure wings are completely dry before seasoning and don't skip the drying time in the refrigerator.