Chili-Glazed Chicken Wings

1. Steam Chicken Wings

Start by steaming 24 chicken wing drumettes in a stockpot with a steamer basket for about 10 minutes. Arrange them like spokes on a wheel for even cooking. Once steamed, transfer the wings to a cooling rack set over a half sheet pan lined with paper towels. Allow them to chill in the fridge for at least an hour.

2. Prepare Glaze and Preheat Oven

While the wings are chilling, preheat your oven to 425°F. Prepare the chili glaze by combining 1 cup of sweet Thai chili sauce, ¼ cup of rice wine or apple cider vinegar, and ⅓ cup of Dr Pepper in a small saucepan. Bring to a boil and then reduce until it thickens to about one-third of its original volume.

3. Bake Chicken Wings

Once the wings are chilled, place them on a half sheet pan, having removed the paper towels, and bake them in the preheated oven for 20 minutes to give the wings their initial crunch.

4. Glaze and Roast Chicken Wings

Toss the baked wings in the prepared glaze using a large bowl, ensuring each piece is well-coated. Return the glazed wings to the pan and roast for an additional 10 minutes, allowing the glaze to caramelize perfectly.

5. Serve

Arrange the Chili-Glazed Chicken Wings on a platter, sprinkle with kosher salt to taste, and serve with plenty of napkins.