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<ol><li>Pat the chicken wings with paper towel until they are thoroughly dry.</li><li>Toss wings in baking powder and kosher salt.</li><li>Line a large baking sheet with aluminum foil and top with a wire rack.</li><li>Arrange the wings in a single layer on the rack. Place in refrigerator and allow to rest, uncovered, at least 4 hours and up to 24 hours.</li><li>Preheat the oven to 450F. Add chicken wings and cook for 20 minutes. Flip wings and continue to cook until crisp and golden brown, 15 to 25 minutes longer.</li><li>Meanwhile, make the sauce. Heat the oil in a pan over low heat. Add the minced ginger, garlic, and rice vinegar. Add green chilies. Fry for 2 minutes, or until fragrant. Stir in the garam masala, black pepper, soy sauce, Sriracha,&nbsp;and ketchup.</li><li>Once the sauce thickens and has a good consistency, turn off the heat. Taste and add salt, as needed.</li><li>Once the chicken is crispy, remove from oven and toss well in the sauce.</li><li>Serve immediately, sprinkled with chopped green onions.</li></ol>

The perfect gameday snack, with much more flavor than anything you'd get delivered. Definitely get the air-chilled chicken wings if you can find them—they have less retained moisture and turn out extra crispy. And make sure to pat them dry realllllly well.

air-chilled chicken wings

baking powder

kosher salt

soy sauce

ginger, grated

garlic, minced

rice vinegar

vegetable oil

freshly ground pepper

garam masala

green chiles, slit lengthwise

ketchup

Sriracha

green onion, finely chopped (garnish)

[Example] Kickin' Chicken Wings