When I was a kid, I wanted so badly to have wings. To this day, when someone asks what superpower I would choose, I say to fly. (The closest I’ve come is jumping out of a plane in Switzerland, but I don’t think free-falling feels quite the same as flying.) I’m not one for settling, but when it comes to wings, I’ve found these to be the next best thing. They’re fiery and crispy, sticky and sweet, and you’ll at least be flying high on flavor with each bite.

Serves 4 to 6

Ingredients:

  • Nonstick cooking spray
  • 2 pounds mixed flats and drumettes or whole chicken wings, halved at the joints, wing tips discarded
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup chili crisp
  • 2 tablespoons honey Sesame seeds, for serving
  • Sliced scallions, for serving

Directions:

  1. Position a rack in the center of the oven and preheat to 425°F. Line a baking sheet with aluminum foil and set a wire rack on top, then coat the rack with cooking spray.
  2. Pat the wings dry with paper towels and place them in a large bowl. Add the baking powder, salt, and pepper and toss, being sure the wings are all well coated. Place them in a single layer on the prepared rack, leaving some space between each.
  3. Bake for 45 to 55 minutes, turning halfway through, until the wings are crispy and browned. Remove from the oven and let cool for a few minutes, then transfer the wings to a large bowl (keep the baking sheet with the rack handy). Switch the oven to broil.
  4. Pour the chili crisp and honey over the wings and toss to coat evenly. Return the wings to the wire rack, meaty-side up, and broil for 2 to 3 minutes, until the sauce caramelizes and the wings are extra crispy. Keep a close eye on them to prevent burning!
  5. Transfer the wings to a serving platter and sprinkle with sesame seeds and scallions. Serve immediately (with lots of napkins)!

Hot Tip: We just want to achieve a little caramelization, so when you get to broiling, don’t move the oven rack up to the highest position, or the sugar in the glaze will likely burn.