Perfect for entertaining a group for the big game. Prep the wings (or thighs, or breasts) ahead of time. The longer they sit in the dry brine, the tastier they will be. We served this with a dry Riesling from Australia. The light fruitiness was a perfect compliment to the more complicated Chinese 5 spice and roasted sesame oil. This recipe could also be updated to add some heat, whether chili pepper powder in the dry brine or some sriracha in the sauce if you prefer.
Recipe courtesy of DeeLicious Park City and Mountain Town Olive Oil
Pat chicken wings dry with paper towels. Place wings in a large bowl and sprinkle with baking powder and salt, tossing to coat evenly. Arrange wings in a single layer on wire rack placed over a baking sheet. Refrigerate uncovered for at least 8 hours.
Preheat the oven to 450°F.
Put the sheet pans with wings into the oven and cook for 15 minutes. Flip the wings over and bake for 10 minutes. Flip the wings over again and bake until a deep golden brown with a crackling skin, about 10 more minutes. Take the pans out of the oven and let cool for 5 minutes.
In a large bowl, whisk together soy sauce, honey, hoisin sauce, garlic oil, ginger balsamic, Chinese 5-spice powder, and sesame oil. Set aside.
When wings are done, toss them all in the bowl with the reserved sauce until they are well coated. Transfer wings to a platter. Garnish with scallions and sesame seeds. Serve immediately.