- Heat your oven to 120℃. Place a wire rack in a large baking tray - cooking the wings on the rack rather than directly on the baking tray allows the hot air to circulate around the wings, making for crispier chicken.
- Pat the wings dry with some clean kitchen towel – moisture is the enemy of crispiness! Transfer them to a large bowl.
- Add the salt, black pepper and bicarbonate of soda to a small bowl and mix until well-combined.
- Sprinkle the seasoning over the chicken and toss with your hands to coat. There isn’t enough seasoning to coat the chicken as such, but you want to ensure that the seasoning is evenly spread throughout.
- Arrange the wings in a single layer on the wire rack. Bake the wings at 120℃ for 30 minutes then take them out of the oven. They will look pale and dry, and that’s the point! Note: they are still raw at this point, so don’t go in for a bite (at this stage, they won’t look appetising so I doubt you’ll want to anyway).
- Increase the oven temperature to 230℃, or, if possible, 250℃. Once your oven is up to temperature, roast the wings for 25 to 30 minutes, flipping them halfway through, or until golden and crisp. Let them rest for 5 minutes – this will help them crisp up even more.
- While the wings are resting, make the sriracha honey sauce. Melt the butter in a small saucepan over medium heat. Add the honey and stir to dissolve. Add the sriracha and cook, stirring almost constantly, until slightly reduced and thickened, 2 to 3 minutes.
- Transfer the wings to a large bowl. Add the sriracha honey sauce and toss to coat. Serve immediately – enjoy!