Oven Fried Sriracha Wings

Here is another clever way of making wings without deep-frying them. This method, devised after rigorous research by the creative team at Serious Eats and headed by J. Kenji Lopez-Alt, involves coating the wings with salt and baking powder and then drying them out in the fridge overnight. Doing so results in very crispy wings, which, while not as crispy as promised by the Serious Eats team, are still much crispier than any other non deep frying method.  This honey sriracha sauce is also from the Serious Eats team.

I made these wings for the Superbowl this year, and they were very well received.

Ingredients
For the Wings

• 4 pounds chicken wings, cut into drumettes and flats
• 1 tablespoon baking powder
• 1 tablespoon kosher salt

For the Sriracha-Honey Sauce

• 4 tablespoons butter
• 1/2 cup sriracha
• 2 tablespoons honey
• 1 1/2 tablespoons soy sauce
• 1 tablespoon finely chopped cilantro
• 1 tablespoon freshly squeezed lime juice
• 1 teaspoon rice vinegar

Instructions

1. Line rimmed baking sheet with aluminum foil, and place rack inside. Dry chicken wings with paper towels. Place 1/3 of wings in large bowl, sprinkle with 1 teaspoon baking powder and 1 teaspoon salt, and toss until thoroughly and evenly coated. Place on rack, leaving slight space between each wing. Repeat with remaining two batches of wings.
2. Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 8 hours, and up to 18 hours.
3. Adjust oven rack to upper-middle position and preheat oven to 450°F. Add chicken wings and cook for 20 minutes. Flip wings and continue to cook until crisp and golden brown, 15 to 25 minutes longer.
4. Meanwhile, melt butter in a small saucepan over low heat. Whisk in sriracha, honey, soy sauce, cilantro, line juice, and vinegar until combined. Remove from the heat and set aside.
5. Transfer wings to a large bowl. Pour remaining sauce over wings and toss to coat evenly. 
6. Transfer wings to a platter and serve immediately.

Serves 4.