Honey sriracha chicken wings

Mix the kosher salt, black pepper, smoked paprika and two big spoons of baking powder; the baking powder causes a surface reaction that mimics deep frying.

Sprinkle half over the wings and toss, then the other half, until every wing is evenly coated.

Lay them evenly spaced on a baking rack set over a foil lined sheet pan.

Bake in the centre of a 425F oven 20 minutes, turn, another 20 minutes, turn again, then 10 to 15 minutes more until brown and crispy. The dry white powdery look at the first turn is expected and disappears as the skin fat saturates it.

Mix the honey with an equal amount of sriracha, a drizzle of rice vinegar and a few drops of sesame oil.

Toss the crispy wings in a bowl with the glaze until coated, plate, and sprinkle a few sesame seeds over.