HANDS-OFF PARTY WINGS

Start to finish: 3 1/2 hours (15 minutes active) Makes 30 wings

For the wings: 2 tbsp baking powder 1 tsp kosher salt 1/2 tsp ground black pepper 5 pounds chicken wings, split and wing tips removed

For the honey-Sriracha sauce: 1/3 cup soy sauce 3 tbsp Sriracha 3 tbsp honey 1 1/2 tbsp minced fresh garlic 1 1/2 tbsp toasted sesame oil

For cilantro-sour cream dip: 3/4 cup sour cream 3 tbsp chopped fresh cilantro 3 tbsp rice vinegar 3 scallions, white and green parts, finely chopped Line 2 baking sheets with foil, then arrange a wire rack over the foil. Coat the rack with cooking spray. In a large bowl, stir together the baking powder, salt and black pepper. Add the wings and toss to coat evenly. Spread the chicken wings over the rack and refrigerate for 2 hours, uncovered. When ready to cook, heat the oven to 375 F. Bake the chicken wings for 60 to 70 minutes, flipping them halfway through, or until very crispy and golden brown. While the wings bake, prepare the sauces. For each sauce, combine all ingredients in a small bowl and mix until uniform. Serve the wings on a platter accompanied by the sauces for dunking. Nutrition information per wing: 110 calories; 60 calories from fat (54 per cent of total calories); 7 g fat (2.5 g saturated; 0 g trans fats); 50 mg cholesterol; 400 mg sodium; 3 g carbohydrate; 0 g fiber; 2 g sugar; 8 g protein. Alison Ladman is a chef, food writer and recipe developer for The Associated Press. She also owns The Crust and Crumb Baking Company in Concord,

New Hampshire.