Step by step

Method

4 steps

1. 1

   Pat 2 pounds chicken wings dry and toss with ½ teaspoon salt and a light dusting of starch or flour if you want extra crisp. Arrange on a rack over a sheet pan.

2. 2

   Bake at 425°F 35–45 minutes, flipping once, until the skin is browned and crisp and the juices run clear (or air-fry 380°F ~22–28 minutes). Meanwhile make the soy-garlic glaze: ⅓ cup soy sauce, 3 tablespoons honey or brown sugar, 6 minced garlic cloves, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and 2 tablespoons water. Simmer in a small pan 3–5 minutes until slightly syrupy and very garlicky.

3. 3

   Toss the hot wings in the glaze until coated, or brush and return to the oven/broiler 2–3 minutes so the sauce sticks.

4. 4

   Rest 2 minutes. Finish with sesame seeds and green onion. Wings should be sticky-savory with crisp skin under the glaze — not soggy from sitting in a cold sauce pool.