Thanks to Molly, a brilliant TDM editor, we decided to dip this batch of wings in egg then dredge them in breadcrumbs to create a crispy, crunchy exterior that was matched with a tangy, sweet and slighty spicy glaze — a guaranteed favorite for any crowd. — Yasmin Fahr
- 3 pounds chicken wings, split
- Salt and pepper
- 1 egg, beaten
- Splash of buttermilk
- 1-2 cups breadcrumbs, preferably Panko
- 1 cup soy sauce
- 1 tablespoon honey
- 1 teaspoon Sriracha, plus more as desired
- 1 scallion, finely chopped, light green and green parts only, for garnish
Preheat the oven to 400 degrees. Wash and pat dry the wings. Season them with salt and pepper. In a small bowl, beat the egg and add a splash of buttermilk. Then on a large plate, spread out the breadcrumbs and prepare a foil-lined baking sheet or pan.
Dip each wing in the egg, covering both sides, then dip in the breadcrumbs, making sure the whole piece is covered and place on the baking sheet. Repeat with the remaining wings, add more breadcrumbs as needed.
Bake the wings for 40-45 minutes until crispy and juices run clear when pierced. 5-10 minutes before the wings are ready, add the soy sauce and honey to a saucepan over low heat. Stir to combine, then add the remaining ingredients except for the garnish. Cook until heated through, then remove and toss with the cooked wings. Garnish with the scallions and serve immediately.