Chicken Wings With Shishito Peppers

Making chicken wings in the oven at home is a long game, but mostly hands-off. The chicken wings can be dry-brined in the refrigerator overnight; bring the chicken wings to room temperature before cooking. In the time you’ve gained back by not hovering over the fryer, prepare some shishito peppers to blister and mix up a crunchy, flavorful sprinkle to dress your wings and peppers with. Shishito peppers can be found at international stores, well-stocked grocery stores and online.

Makes 4 to 6 servings

Neutral oil, such as canola or vegetable oil

3 pounds chicken wings, or any combination of drumettes, wingettes and tips

1 tablespoon baking powder

Line a baking sheet with foil, then lightly grease the foil with the oil.

Pat the wings dry. Transfer the wings to the lined baking sheet. In a small bowl, combine the baking powder with 1 tablespoon salt and 1 tablespoon pepper. Sprinkle over and toss to combine. Let sit for 1 hour at room temperature or cover and refrigerate overnight. (If refrigerating the wings, let them come to room temperature before cooking.)

When ready to cook, position a rack about 6 inches away from the broiling element and preheat the oven to 450 degrees.

Pat the wings dry again. Roast the wings for 15 to 20 minutes per side, until golden and crisp all over.

Meanwhile, on a cutting board or in 1 tablespoon plus 1 teaspoon kosher salt, divided, plus more as needed

1 tablespoon freshly ground black pepper, plus more as needed

4 cups (8 ounces) shishito peppers

a bowl, toss the shishito peppers with 1 teaspoon of the sesame oil and a pinch each of salt and pepper.

Transfer the baking sheet of wings to a heatproof surface and spread the shishitos over the chicken. Return the baking sheet to the oven and roast for 10 to 15 minutes, until the peppers are singed in spots. If you want more browning on your wings or peppers, broil them (see Cooking note).

While the wings are roasting, in a small bowl, using your fingers, stir together the sesame seeds, ginger, lime zest and 1 teaspoon of salt until you smell the lime and ginger. Add the remaining 2 teaspoons of sesame oil and stir to combine.

When the peppers and wings are done, sprinkle the seed mixture on top and toss to combine. Serve with lime

3 teaspoons toasted sesame oil, divided 2 tablespoons toasted sesame seeds 1 teaspoon finely grated fresh ginger 1 lime, finely zested and cut into wedges wedges for squeezing.

Cooking note: To get browner wings and peppers, position a rack 5 inches or closer to the heating element. Add the wings and shishitos to a large, rimmed baking sheet and broil until charred in spots, a few minutes. (Depending on your broiler, you may need to rotate the pan halfway through so all the food gets even exposure.)

To grill the wings: Heat the grill to medium-high. Grease the grates with a little oil and cook the dry-brined wings over indirect heat, with the lid on, until cooked through, 20 to 25 minutes. Flip every few minutes. Move the wings over direct heat to brown.

Storage note: Store the cooled chicken wings in an airtight container in the refrigerator for up to 3 days.