Honey Sriracha Chicken Wings

Pat wings completely dry. Toss with baking powder and salt. Refrigerate uncovered for at least 1 hour (overnight is best).

Preheat oven to 230°C (446°F). Bake wings on a wire rack over a foil-lined tray for 40–45 minutes, flipping halfway, until very crispy.

While wings bake, mix sriracha, honey, soy sauce, and minced garlic in a saucepan. Simmer 3 minutes until slightly thickened.

Toss hot crispy wings in sauce and serve immediately.