Triple Crispy Oven-Baked Wings

Ingredients

Wings:

• 3 lb split chicken wings
• 2 tbsp fine salt
• 2 tbsp aluminum-free baking powder
• ½ tsp ground white pepper

Sweet Soy Garlic Butter Glaze:

• 4 tbsp unsalted butter
• 4 cloves garlic, finely minced
• 2 tsp fresh ginger, finely grated
• ¼ cup soy sauce
• 3 tbsp honey
• 2 tbsp brown sugar
• 1 tbsp rice vinegar

Cornstarch Slurry:

• 1 tbsp cornstarch
• 2 tbsp cold water

Directions

1. Bring a pot of water to a gentle simmer and fit with a steamer basket. To prevent the wings from sticking, line the steamer basket with a few outer leaves from cabbage or iceberg lettuce; or lightly oil the steamer basket.
2. Arrange the chicken wings in the basket and steam for 12 minutes.
3. Transfer the wings to a wire rack set over a baking sheet. Combine the salt, baking powder, and white pepper, then sieve or sprinkle over the wings on both sides until evenly coated. Refrigerate uncovered overnight to air dry.
4. Preheat the oven to 450°F on convection.
5. Arrange the wings on a wire rack over a baking sheet with the presentation side facing down. Bake for 20 minutes.
6. Flip the wings so the presentation side is facing up and continue baking for 20–25 minutes, or until the skin is deeply golden and crisp.
7. While the wings are cooking, melt the butter in a small saucepan over medium heat. Add the garlic and ginger and cook for about 30 seconds until fragrant.
8. Stir in the soy sauce, honey, brown sugar, and rice vinegar. Bring to a gentle simmer and cook for 2 minutes.
9. Whisk together the cornstarch and cold water until smooth. Slowly whisk the slurry into the sauce and cook for another 30–60 seconds, until lightly thickened and glossy.
10. Brush the hot wings lightly with the glaze, applying one or two thin coats rather than tossing them, so the crispy skin stays intact.
11. Serve immediately.