I doubt that I’ll be using this method to cook wings again. Supposedly using the baking powder to dredge the wings in renders them as crispy as frying. I didn’t find that to be the case. They were, however, VERY tender. Perhaps the most tender wings I’ve ever made. But the bother of cleaning the rack that they cooked on was much worse than cleaning up after a frying session. The original recipe calls for using sriracha in the sauce. Mike doesn’t really care for it and it’s much too hot for me, so I fiddled around and came up with something that pleased us both. Chef John says that the sauce is secondary anyway – that the real point of the recipe is the technique. The original recipe calls for 1 tablespoon of kosher salt. Many of the comments mentioned how excessively salty the wings were (something I’ve found in his other recipes I’ve tried), so I just used 1 teaspoon. Go to the link to see the original recipe and a link to his video.
2 tablespoons baking powder
1 t. kosher salt
1 t. freshly ground black pepper
1 t. smoked paprika
2 1/2 pounds chicken wing sections
1/3 cup honey
2 1/2 T. Frank’s Hot Sauce
3 T. Heinz 57
1 tablespoon seasoned rice vinegar
1 pinch sesame seeds, or as desired
Heat oven to 425F. Line a baking sheet with foil and top with an oven-proof wire rack [if you have one with wires that run just the length of the rack and not crisscross, use that one – it will be much easier to clean].
Mix the baking powder, salt, black pepper, and paprika in a small bowl. Put the wings in a large bowl and sprinkle with half of the baking powder mixture. Toss well and repeat with the remaining mixture.
Put the wings on the rack and bake for 20 minutes. Flip the wings and bake another 20 minutes. Flip again and bake until the wings are very browned and crispy – about 15 minutes. Place the wings in a large bowl and drizzle with the glaze. Toss well to coat. Serve sprinkled with sesame seeds.
Mix honey, hot sauce, rice vinegar, and Heinz 57 together.