Football Foods

Spicy Chinese-Style Chicken Wings

Turn to chili crisp, a beloved staple in many Asian kitchens, for a flavor boost here. The jarred condiment sometimes called chili crunch is an oil that is infused with flavor, including crisp bits of peppers, onions, shallots, ginger, garlic, nuts and seeds, among other spices. Some brands are mild; others can be quite spicy (if you see Sichuan peppercorns listed on the label, know that it will likely bring a tingling heat). Taste a bit on your tongue and adjust the amount you use to suit your preference. The chili crisp, when combined with the sweetness of brown sugar and honey, the nuttiness of toasted sesame oil, the saltiness of soy sauce and the bright kick of ginger and garlic, creates a delectable sauce for crisp chicken wings.

Ingredients

For the wings

2 pounds chicken wings (drumettes and flats), patted dry

1 tablespoon baking powder

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon black pepper

For the sauce
3 tablespoons dark brown sugar

2 tablespoons honey

2 tablespoons chili crisp

1 tablespoon toasted sesame oil

1 tablespoon soy sauce

1 teaspoon finely grated fresh ginger

1 teaspoon finely grated garlic

Sliced green onions, for serving (optional)

Toasted sesame seeds, for serving (optional)

Directions

Make the wings: In a small bowl, combine the baking powder, garlic powder, salt and pepper to make the spice mixture. Add the wings to a large bowl, and sprinkle the spice mixture over them. Toss until the wings are evenly coated. For crisper results, chill the wings uncovered in the refrigerator for up to 2 days.

Roast the wings: Line a large sheet pan with parchment paper and place an oven-proof wire rack inside. Lightly coat the rack with cooking spray.

Position a rack in the middle of the oven and preheat to 450ºF. Spread the wings evenly on the rack inserted in the sheet pan. Roast for 40 to 50 minutes, flipping the wings halfway through. The wings should be crisp and golden brown.

Air-fry the wings: Set the air fryer to 400ºF and preheat for 5 minutes.

Lightly coat the air fryer basket with cooking spray. Add the wings to the basket in a single layer. It’s OK if they touch, but don’t overlap them. Cook in batches, as needed. Cook for 30 minutes, turning the wings halfway through.

Make the sauce: When the wings are about 10 minutes from being cooked through, make the sauce. In a small saucepan over medium-high heat, whisk together the brown sugar, honey, chili crisp, sesame oil, soy sauce, ginger and garlic until well combined and starting to boil. Reduce the heat to low and let the sauce simmer until slightly thickened, about 5 minutes. Remove from the heat.

Sauce the wings: Transfer the cooked wings to a large bowl, add the sauce and toss with tongs until evenly coated. Transfer the wings to a platter. Spoon any remaining sauce over the top. Sprinkle with green onions and sesame seeds, if desired.