The Jackson Street Baked Hot Wings recipe began when I found out that buffalo wings are basically fried naked wings with a sauce of butter and Frank’s hot sauce poured on top. I really wanted to create a baked chicken “hot” wing with Asian flavors that would rival the best deep-fried versions.

After nearly four years of trial and error (and literally thousands of chicken wings cooked) I think I’ve got it. If you can, spend the extra money and buy organic whole wings — you will find they are much less fatty than regular ones. By cooking them for a long time and rendering a lot of the fat out of the skin, these wings have a super crunch factor. You can adjust the spice by adding or subtracting sambal from the sauce mix.

Molly Quirk is executive chef and owner of Sips & Bites Catering.