Step by step

Method

5 steps

1. 1

   Heat the oven to 425°F. Pat 2 lb chicken wings (split at the joints, tips discarded) very dry with paper towels. Toss with 1 teaspoon kosher salt and 1 teaspoon baking powder until evenly coated — baking powder helps the skin crisp.

2. 2

   Set a wire rack over a foil-lined sheet pan. Arrange the wings in a single layer with space between them. Bake 25 minutes, flip, and bake until deeply browned and the thickest pieces reach 165°F, another 20–25 minutes. Skin should look crisp and lacquered, not pale and rubbery.

3. 3

   Meanwhile, warm ½ cup Thai sweet chili sauce with 2 finely grated garlic cloves, 1 tablespoon fresh lime juice, and 1 tablespoon light soy sauce in a small saucepan over medium-low for 2 minutes until fragrant and pourable — don't boil hard or the sugar scorches.

4. 4

   Toss the hot wings in a large bowl with the glaze until every piece is sticky and coated.

5. 5

   Finish with 2 thinly sliced scallions and cilantro. Serve right away. You want crisp sticky-sweet wings with garlic-lime brightness — not soft pale skin or burnt sugar bitterness.