# Components:
→ Chicken
01 - 2.2 pounds chicken wings, separated into drumettes and flats
02 - 1 teaspoon salt
03 - ½ 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 - ½ teaspoon chili flakes (optional)
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 the oven to 425°F. Line a baking sheet with parchment paper or foil and set a wire rack on top.
02 - Pat the chicken wings dry with paper towels and toss with vegetable oil, salt, and pepper until evenly coated.
03 - Arrange wings in a single layer on the wire rack and roast for 35 minutes, flipping once halfway, until skin is golden and crisp.
04 - Blend watermelon cubes until smooth, then strain through a fine-mesh sieve into a saucepan to remove pulp.
05 - Add honey, soy sauce, apple cider vinegar, lime juice, garlic powder, and chili flakes to the watermelon juice and bring to a simmer over medium heat.
06 - Whisk in the cornstarch slurry and continue cooking, stirring frequently, until the glaze thickens, about 5 to 7 minutes. Remove from heat.
07 - Transfer the roasted wings to a large bowl, pour the warm glaze over them, and toss to coat evenly.
08 - Sprinkle chopped cilantro and toasted sesame seeds on top. Serve immediately with optional lime wedges.
