# Components:
→ Chicken
01 - 2.2 pounds chicken wings, separated into drumettes and flats
02 - 1 teaspoon salt
03 - 0.5 teaspoon freshly ground black pepper
04 - 1 tablespoon vegetable oil
→ Watermelon Glaze
05 - 2 cups seedless watermelon, cubed
06 - 2 tablespoons honey
07 - 2 tablespoons soy sauce
08 - 1 tablespoon apple cider vinegar
09 - 1 tablespoon lime juice
10 - 1 teaspoon garlic powder
11 - 0.5 teaspoon chili flakes (optional for heat)
12 - 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
→ Garnishes
13 - 2 tablespoons fresh cilantro, chopped
14 - 1 tablespoon toasted sesame seeds
15 - Extra lime wedges (optional)
# Method:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and set a wire rack on top.
02 - Pat chicken wings thoroughly dry using paper towels. Toss wings with vegetable oil, salt, and black pepper until evenly coated.
03 - Arrange wings on the rack in a single layer. Roast for 35 minutes, turning once halfway through, until golden and crisp.
04 - While wings bake, blend watermelon cubes until smooth. Strain purée through a fine-mesh sieve into a saucepan, discarding pulp.
05 - Add honey, soy sauce, apple cider vinegar, lime juice, garlic powder, and chili flakes to the watermelon juice. Bring to a simmer over medium heat. Whisk in cornstarch slurry and cook, stirring, until the glaze thickens, about 5–7 minutes. Remove from heat.
06 - Transfer roasted wings to a large mixing bowl. Pour the warm watermelon glaze over the wings and toss until evenly coated.
07 - Arrange glazed wings on a serving platter. Sprinkle with chopped cilantro and toasted sesame seeds. Serve immediately with extra lime wedges if desired.
