Crispy Baked Honey Garlic Wings Recipe (with Video)

1. Pat dry the chicken wings and coat evenly in mixture of baking powder, cornstarch, chicken bouillon powder, and salt. Lay the coated wings spaced apart and skin-side up on top of a wire rack, then put the rack on top of an aluminum-topped baking tray. Put it in the fridge, uncovered, for at least 6-8 hours or overnight to dry out the skin.
2. Preheat oven (convection setting on if available) to 400F. Once preheated, put in the wire rack + aluminum-lined baking tray into the oven straight from the fridge, and bake for 15 min. Remove from the oven, flip each wing upside down, then put it back in the oven for another 12-15 min or until golden brown and crispy. The longer they cook, the crispier the skin, but the less tender and juicy the meat will be. Times will also depend on your oven — large ovens may require more cook time, and air fryers will require less.
3. While chicken wings bake, prepare the sauce by combining the sauce ingredients to a pan over medium heat. Fermentation levels will differ with each package of kimchi, so taste the sauce and adjust the seasoning to your liking. Let sauce cook for 2-3 mins, or until it’s thickened slightly to the consistency of runny maple syrup.
4. Let the sauce cool for 2 minutes, then toss with the wings to coat. Enjoy immediately for maximum crispness!