2 ½ lbs. chicken wing segments (drums and flats)
2 tbsp. baking powder
2 tbsp. kosher salt
1 tsp. fresh ground black pepper
2 tsp. smoked paprika
2 tsp. garlic powder

Honey Sriracha Glaze
1/3 cup honey
1/3 cup Sriracha
1 tbsp. rice vinegar
Juice of 1 lime
¼ tsp. sesame oil
Pinch of toasted white sesame seeds, for garnish


1.  Preheat oven to 425°F. Prepare a sheet tray with parchment paper or aluminum foil on bottom with wire rack on top. If you don’t have a wire rack, use non-stick aluminum foil.

2. Mix the baking powder, salt, pepper smoked paprika and garlic powder in a small bowl.

3.  Dry chicken wings thoroughly so they are very dry. Place chicken wings in a clean dry bowl. Add half of the seasoning mixture to the chicken wings and coat well. Add the second half of the seasoning mixture and coat again. The wings should be very dry.

4.  Place chicken wings on the prepared sheet tray making sure not to crowd the pan. Use two pans if necessary. Crowding the pan will cause the chicken to steam and prohibit them from getting crispy.

5.  Cook chicken wings for 20 minutes, then turn and cook for another 20 minutes. The wings should be brown and crisp. If they are not crispy enough, put them back in the oven for about 10 minutes.

6.  While the wings are cooking, make the glaze. Add the honey, Sriracha, vinegar, lime juice and sesame oil in a small saucepan. Cook until the glaze has thickened, then remove the wings from the oven. Coat the wings in the glaze and serve immediately.

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