Ingredients
Chicken wings: 1.4 kg
Salt: 8 g
Baking powder: 10 g

Glaze
Longan purée: 200 g
Honey: 40 g
Soy sauce: 30 ml
Chili flakes: 3 g
Garlic: 6 g

Method
Toss wings with salt + baking powder.
Bake 220°C / 425°F for 40–45 min.
Reduce glaze 6–8 min. Toss wings in glaze.