Honey Garlic Adobo Wings

Method

1. Pat the wings completely dry with kitchen paper. Mix the baking powder, salt and pepper in a large bowl and toss the wings until thinly and evenly coated. Set a wire rack on 1 baking tray(s), spread the wings out so they don't touch and leave them uncovered in the fridge for 30 minutes. The drier the skin, the crisper it gets.

   Add in this stepChicken wings (drumettes and flats) 600 gBaking powder (aluminium-free) 1 tspSalt ½ tspGround black pepper ½ tsp

2. Preheat the oven to 220°C and bake the wings on their rack in the oven at 220°C for 22 min. Turn them over and bake for 18 min more, until the skin is deep golden and crisp and the juices run clear. With two trays, swap their shelves when you turn the wings.

   oven

3. While the wings bake, put the soy sauce, vinegar, honey, chopped garlic, bay leaves, coarse pepper and pepper flakes in a 18 cm small saucepan and boil over medium heat for 2 min, without stirring at first. Turn down to medium-low heat and reduce for 5 min, until the bubbles turn big and slow and the glaze coats a spoon. Turn off the heat, stir in the butter until melted and remove the bay leaves.

   Add in this stepSoy sauce 2½ tbspCane vinegar (or rice vinegar) 2½ tbspHoney 2 tbspGarlic cloves, finely chopped 5Bay leaves 1Coarsely ground black pepper ½ tspRed pepper flakes ¼ tspButter 10 g

   medium heat→medium-low heat

4. Tip the hot wings into a large bowl, pour over the warm glaze and toss until glossy all over. Put them back on the rack and bake in the oven at 220°C for 3 min so the glaze sets sticky. The honey burns quickly, so keep an eye on them.

   oven

5. Pile onto a plate, scatter with sesame seeds and spring onions and serve hot with lime wedges. A squeeze of lime just before eating lifts the sweet-salty glaze.

   Add in this stepToasted sesame seeds 1 tspSpring onions, sliced 1Lime, cut into wedges ½