Ingredients:

  • 3 lbs Whole Chicken Wings, separated into drumettes and flats
  • 1 tsp Coarse Sea Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 1 cup Corn Starch (or Potato Starch)
  • Neutral Oil (e.g., Canola, Grapeseed), As needed
  • 1/2 cup High-Quality Soy Sauce (Low Sodium preferred)
  • 1/4 cup Honey or Maple Syrup
  • 2 Tbsp Brown Sugar (packed)
  • 2 Tbsp Water or Low-Sodium Chicken Stock
  • 4 Tbsp Garlic, fresh, minced
  • 1 tsp Fresh Ginger, grated
  • 1 Tbsp Rice Vinegar, unseasoned
  • 1 tsp Corn Starch + 1 Tbsp water (for slurry)
  • 1 Tbsp Toasted Sesame Seeds (Optional)
  • 2 Tbsp Spring Onion (Scallions), sliced thinly (Optional)

Instructions:

  1. Dry the Wings: Pat the separated wings aggressively dry using paper towels. This is the single most important step for maximum crispness. Place the dried wings into the large mixing bowl.
  2. Season: Toss the wings with salt and pepper.
  3. Coat with Starch: Add the corn starch (or potato starch) to the bowl. Toss thoroughly until every surface of the wing is coated in a thin, dry layer of starch. The coating should look dusty, not wet.
  4. Chill: Place the coated wings on a wire rack over a baking sheet (avoid overcrowding) and refrigerate for 30 minutes. This allows the starch to adhere firmly.
  5. Preheat oven to 400°F (200°C). Lightly spray the coated wings on the rack with neutral oil. Bake for 25 minutes. Flip the wings. Increase the oven temperature to 425°F (220°C). Cook for another 10–15 minutes, or until the wings are deep golden and shatteringly crisp.
  6. While the wings are on their final cook, combine all Glaze ingredients (Soy Sauce through Rice Vinegar) in a small saucepan. Bring to a simmer over medium heat, stirring constantly.
  7. Once simmering, whisk in the corn starch slurry (1 tsp starch + 1 Tbsp water). The sauce should immediately thicken to a syrupy, glossy consistency suitable for coating the back of a spoon. Remove from heat immediately.
  8. Transfer the hot, crisp wings immediately into a clean mixing bowl. Pour the desired amount of warm glaze over the wings. Toss quickly with tongs until evenly coated. Glaze only right before serving to preserve crunch.
  9. Garnish: Transfer to a serving platter, scatter with toasted sesame seeds and sliced spring onions, and serve immediately.