Food and Drink

Perfect for snacking or hosting a game night, these wings are sweet, spicy and addictive

Whether you just need a satisfying, savory snack or are hosting game night, these wings are easy and addictive. Some people, rightly so, view wings as just a vessel for sauce, but these get extra crispy in a hot oven and could be devoured as is. The accompanying sauce, however, offers a nice slow heat with a bit of tang and sweetness. Serve wings with pickled vegetables to counter the richness, and lots of napkins. A good beer or sparkling rosé pair well. If you have an air fryer, bake for the first 30 minutes, then finish crisping in the air fryer just before tossing with sauce and serving. Garnish, if desired, with a drizzle of warm honey and toasted sesame seeds. — Kim Sunée

Easy baked party wings

For the wings:

Makes 8 servings

About 4 pounds chicken wings (tips discarded, and cut at the joints, into flats and drumettes, if desired)

4 teaspoons baking powder

1 teaspoon onion powder or garlic powder (optional)


1 teaspoon salt

1/2 teaspoon freshly-ground black pepper

Garnishes: Honey, sesame seeds, hot sauce; Sweet and Spicy Wing Sauce (see recipe)

Serve with: pickles, lemon wedges, potato chips and dip

For the Sweet and Spicy Wing Sauce:

3 to 4 green onions, sliced

5 to 6 cloves garlic

1 small fresh jalapeño or serrano, seeded

1 (2-inch) piece fresh ginger, chopped

3 tablespoons harissa or gochujang (Korean red pepper paste) or chile crunch

2 teaspoons low-sodium soy sauce

1 tablespoon rice vinegar, red wine vinegar or apple cider vinegar

1 tablespoon maple syrup or brown sugar, optional (or 2 to 3 tablespoons grated apple)

About 1/4 cup water

Optional: 1/3 cup fresh chopped cilantro

* Place chicken wings in a large colander; rinse under cold water and pat dry. Place wings on two cooling racks set over two baking sheets; let sit at room temperature for 30 minutes or, preferably, overnight, uncovered in refrigerator.

* When ready to bake, heat oven to 275 degrees Fahrenheit. Combine baking powder, onion or garlic powder, if using, salt and pepper in a large bowl. Add wings — make sure to pat dry again, if and toss to coat wings evenl. Line two baking sheets with aluminum foil, lightly greased, or parchment paper, no need to grease. Divide wings evenly over baking sheets, allowing space between wings so they will crisp up rather than steam.


* Place two oven racks on the lowest levels of the oven; bake chicken for 30 minutes. Rotate baking sheets; increase temperature to 425 degrees Fahrenheit and bake another 20 to 25 minutes or until golden and extra crispy. There’s no need to turn chicken over but rotate the pans around and switch them from one rack to the other for even cooking.

Make the sauce: In the bowl of a food processor or blender, combine green onions, garlic, jalapeño, ginger, harissa/gochujang/chile crunch, soy sauce, vinegar, maple syrup or brown sugar, if using, cilantro, if using, and about 1/4 cup warm tap water. Pulse or blend until well-combined. Taste and adjust seasoning, as needed. Toss with the baked wings and serve at once or serve wings on a platter with sauce on the side. Leftover sauce? Try it in place of ketchup for a kicked-up burger or fries; smear some on a piece of bread for grilled cheese; serve with roasted fish or meat.

Kim Sunée

Kim Sunée is a bestselling author ("Trail of Crumbs: Hunger, Love, and the Search for Home," "A Mouthful of Stars," "Everyday Korean: Fresh, Modern Recipes for Home Cooks") and a former magazine food editor. She's based in Anchorage. For more food and travel, visit