These finger-lickin' wings get their signature crisp from a bit of baking powder and their tantalizing taste from a semi-homemade sweet and spicy sauce.

Preparation

Preheat oven to 450°F. Set a wire rack on a foil-lined sheet pan.

Pat the party wings very dry with paper towels. In a large bowl, toss wings with baking powder, salt, and pepper until evenly coated. Arrange in a single layer on the rack, leaving space between pieces.

Roast for 20 minutes, then flip wings over and roast for 20–25 minutes, until the skin is crisp and deep gold in color, and the thickest piece reaches and internal temperature of 175°F. (Wings are safe at 165°F; the extra time renders the skin.)

While the wings roast, combine sweet chili sauce, rice vinegar, soy sauce, sesame oil, and garlic in a small saucepan. Warm over low heat until fluid, 1–2 minutes. Do not boil.

Transfer the roasted wings to a clean bowl. Pour the warm sauce over them and toss until coated. Return the wings to the rack and roast for 3 minutes to set the glaze.

Pile finished wings on a platter and garnish with green onion and sesame seeds. Serve immediately with any extra sauce.