Maple-Wasabi Wings

Ingredients

• Nonstick vegetable oil spray
• 3½–4-lb. chicken wings, flats and drumettes separated, wing tips removed
• 4 tsp. baking powder
• 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
• ¾ tsp. freshly ground white pepper
• 1 1"–2" piece ginger, peeled, finely grated, or 2 tsp. ginger paste
• ⅓ cup pure maple syrup, preferably dark
• 3 Tbsp. soy sauce
• 2 tsp. sesame chili oil (preferably S&B La-Yu)
• 1 Tbsp. chilled unsalted butter
• 2–3 tsp. wasabi paste
• Toasted sesame seeds (for serving; optional)

Steps

1. Place racks in upper and lower thirds of oven; preheat to 450°. Line 2 large rimmed baking sheets with foil and place a wire rack in each one; spray both racks with nonstick vegetable oil spray. Pat 3½–4-lb. chicken wings, flats and drumettes separated, wing tips removed, dry with paper towels and place in a large bowl. Sprinkle 4 tsp. baking powder, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and ¾ tsp. freshly ground white pepper over and toss to evenly coat. If you have time, let wings sit at room temperature 1 hour, or chill, uncovered, up to 12 hours. If chilling, let sit at room temperature 1 hour before baking.
2. Divide wings between prepared racks, taking care not to overcrowd. Bake 25 minutes. Turn wings over and rotate baking sheets top to bottom and front to back; continue to bake until golden brown, crisp, and cooked through (an instant-read thermometer inserted into the thickest part and avoiding bone should register 165°), 10–15 minutes.
3. Whisk one 1–2" piece ginger, peeled, finely grated, or 2 tsp. ginger paste, ¹⁄₃ cup pure maple syrup, preferably dark, 3 Tbsp. soy sauce, and 2 tsp. sesame chili oil in a small saucepan to combine, then bring to a simmer over medium-low heat, whisking occasionally. Cook sauce, whisking occasionally, until reduced by about half (it should be thick enough to coat a spoon), 8–10 minutes.
4. Remove sauce from heat, add 1 Tbsp. chilled unsalted butter, and whisk until incorporated and sauce is smooth and glossy.
5. When you’re ready to sauce wings, whisk in 2 tsp. wasabi paste. Taste and add up to another 1 tsp. paste if needed. Transfer wings to a large metal bowl. Pour sauce over and toss until evenly coated.
6. Arrange wings on a platter and sprinkle toasted sesame seeds over if desired.