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3 pounds chicken wings, preferably party wings

1 ¾ teaspoons kosher salt

1 ½ teaspoons aluminum-free baking powder (not baking soda)

2 tablespoons fish sauce

2 tablespoons honey

2 tablespoons freshly squeezed lime juice (from 1 medium lime)

1 tablespoon water

2 cloves garlic, minced

1 red or green bird’s-eye chili, thinly sliced crosswise (optional)

¼ cup finely chopped fresh cilantro, divided

1 medium lime, cut into wedges

½ cup fried shallots or fried onions (optional)

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1. Heat the oven to 400ºF. Line a rimmed baking sheet with aluminum foil and fit a wire rack inside.

2. Prepare 3 pounds chicken wings if the wings are whole and not yet separated: Use a chef's knife or kitchen shears to cut through the first joint of each wing to remove the wing tip. Discard or freeze the wing tips for stock. Cut through the second joint to separate the wing into the forearm (flat) and upper arm (drumette) sections (20 to 24 pieces total).

3. Pat the wings dry with paper towels and place in a large bowl. Add 1 ¾ teaspoons kosher salt and 1 ½ teaspoons baking powder. Toss with your hands until the chicken is evenly coated.

4. Place on the wire rack in a single layer, spacing them evenly apart. Roast until the wings are cooked through and the skin is crispy, 40 to 45 minutes. Meanwhile, make the sauce.

5. Stir 2 tablespoons fish sauce, 2 tablespoons honey, 2 tablespoons lime juice, 1 tablespoon water, 2 minced garlic cloves, 1 thinly sliced bird’s-eye chili, and 2 tablespoons of the finely chopped fresh cilantro together in a large bowl.

6. Flip the wings. Return to the oven. Turn the oven to broil and broil, flipping halfway through, until the wings are browned and lightly charred, 7 to 10 minutes more.

7. Transfer the wings to the bowl of sauce and toss until evenly coated, spooning some of the sauce over the wings as needed. Transfer to a plate and drizzle with the remaining sauce in the bowl, including the garlic and chili. Garnish with the remaining 2 tablespoons chopped cilantro and ½ cup fried shallots if desired. Serve with lime wedges.

Notes

For air fryer wings:

Prepare the wings as directed in Steps 2 and 3. Make the sauce as directed in Step 5.

Place the wings in an air fryer in a single layer (cook in batches if needed). Air fry at 380°F, tossing the wings every 5 minutes, until the wings are cooked through, about 25 minutes total.

Increase the heat to 400°F and air fry until the skin is crispy and golden-brown, 5 to 8 minutes more. Proceed with tossing the wings in the sauce.

Storage: Refrigerate leftovers in an airtight container for up to 4 days.