Honey Glazed BBQ Wings

The trick to shatteringly crisp wings without a fryer is a light dusting of baking powder — it raises the skin’s pH and helps it brown and crisp. The honey glaze goes on at the very end so it sticks instead of burning.

Ingredients

• 1kg chicken wings, split at the joint, tips removed
• 1 tbsp baking powder (not soda)
• 1 tsp salt; 1 tsp garlic powder
• 80ml BBQ sauce; 2 tbsp honey
• 1 tbsp apple cider vinegar
• Sesame seeds and sliced spring onion, to finish

Instructions

1. Toss the wings with baking powder, salt, and garlic powder. Arrange on a rack over a tray and refrigerate uncovered 1 hour (or overnight) — dry skin is crisp skin.
2. Bake at 220°C/425°F for 30–35 minutes, turning once, until deeply golden and crisp. (Or grill over medium-indirect heat.)
3. Warm the BBQ sauce, honey, and vinegar together. Toss the hot wings through the glaze.
4. Scatter with sesame and spring onion and serve immediately.

Club tip

Make double the glaze. Half gets tossed with the wings; the other half goes on the table for dipping — no one has ever complained.