Super Crispy Baked Chicken Wings (No Deep Fryer)

Steps

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1. 1
   Cut the whole chicken wings at the two joints to separate them into 12 flats and 12 drumettes. Remove the wing tips.
   ▶ ≈0:00
2. 2
   Place the cut wings in a large bowl and toss with salt and baking powder until evenly coated.
   ▶ ≈0:45
3. 3
   Transfer the coated wings to a wire rack on a half-sheet pan, organizing them in groups of six by type. Refrigerate for at least 4 hours, preferably 24 hours.
   ▶ ≈1:11
4. 4
   Place aluminum foil under the wire rack to catch drippings. Preheat the broiler to high and position the rack about 8 inches below the flame.
   ▶ ≈1:50
5. 5
   Load the pan parallel to the broiler burner. Broil for 5 minutes, then flip and broil for another 5 minutes. Repeat this flip-and-broil process for a total of 4 flips until wings are evenly golden and crispy (about 25 minutes total).
   ▶ ≈2:22
6. 6
   Make the mango-habanero sauce: combine diced mango, habanero pepper, lime juice, apple cider vinegar, paprika, Frank's Hot Sauce, and honey in a blender and blend until smooth.
   ▶ ≈2:42
7. 7
   Melt butter in a saucepan, then add the pureed mango-habanero mixture. Simmer over medium heat for 5-10 minutes until reduced by about 30%. The sauce should form a lazy trail when a spatula passes through it.
   ▶ ≈3:22
8. 8
   Make the Chinese hoisin BBQ sauce: combine hoisin sauce, soy sauce, sesame oil, honey, minced garlic, and grated fresh ginger in a pot.
   ▶ ≈5:36
9. 9
   Bring the hoisin mixture to a boil, then reduce heat to low and simmer for about 10 minutes until thickened enough to coat the wings. Allow to cool for 5 minutes to further thicken.
   ▶ ≈5:55
10. 10
    Remove the crispy wings from the oven and toss with your preferred sauce until evenly coated.
    ▶ ≈7:33