Ingredients
Tools
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Instructions
- Line a rimmed baking sheet with foil and grease well with cooking spray.
- Add sauce ingredients (except cornstarch) to a small pot and whisk together. Cook on the stove over medium heat just until the butter is melted. Turn off the heat.
- Separate the wing’s drumstick from the thinner parts of the wings using kitchen shears (if applicable). Remove any excess feathers. Pat chicken wings dry with a paper towel.
- To a large bowl add 3 tablespoons of the sauce, onion powder, garlic powder, salt, pepper and cornstarch. Mix together until the cornstarch has dissolved.
- Add the chicken wings into the bowl. Massage the wings with the sauce mixture until well coated.
- Let wings marinade for 15 minutes at room temperature, as you preheat the oven to 400°F. Be sure the oven rack is in the center position in the oven.
- Place wings on the greased pan, in a single layer, and bake for 40 minutes until the chicken is crispy and reaches an internal temperature of at least 165°F (it’s ok if it’s higher).
- While the wings bake, continue to simmer the sauce on medium-low heat, for 15 minutes. Mix in the cornstarch slurry and cook on medium-high for 30-60 seconds, stirring frequently, until thickened. Immediately, turn off the heat once it begins to thicken. Set aside to cool.
- Once the wings are taken out of the oven, increase the oven temperature to 425°F.
- Set aside ⅓ cup of sauce for later. Using the remaining sauce, brush it over the cooked wing. Return to the oven for 8 minutes to become more crispy.
- When the wings are finished cooking, allow to cool for 10 minutes. Transfer to a bowl and toss with the ⅓ cup sauce that was set aside.
- Garnish with a sprinkle of sesame seeds and sliced scallions.
Test Kitchen Notes
- Reheat the wings: You can technically microwave the wings for 1-2 minutes. But ideally, they should be reheated in the oven. Bake at 350°F for 10 minutes, then. 425°F for 5 minutes. They will get crispy again!
- Make more sauce: If you love having extra sauce, you can double the sauce recipe and spoon it over rice or steamed veggies.
- Gluten free: Be sure to use a gluten free certified soy sauce or tamari sauce in this recipe.
- Dairy free: I use vegan butter in this recipe since I keep kosher. If you don't keep kosher, you can use real butter.