For the dry brine: 2 pounds chicken wings 2 teaspoons kosher salt 2 teaspoons freshly ground black pepper ½ teaspoon ground turmeric
For the glaze: 2 tablespoons neutral oil ¼ cup Golden Elixir Vinegar 3 tablespoons honey 1 tablespoon fish sauce
Set a wire rack in a rimmed baking sheet lined with foil for easy clean-up. If your wings are whole, use a sharp knife to separate them into two parts: the drummette and the flat.
Dry brine the wings: Pat the wings dry with a paper towel and place in a large bowl. In a small bowl, stir together the salt, pepper, and turmeric. Sprinkle the dry brine over the wings and toss until evenly coated. Arrange the wings on the wire rack and set aside for at least 6 hours or (preferably) overnight in the fridge.
When ready to roast, preheat the oven to 350°F.
The first roast: Transfer the wings to the big bowl and toss with oil until evenly coated, then return them to the wire rack. Roast the wings, flipping them once during cooking, until lightly browned. The flesh of the drummettes should start to pull away from the bones, and the fat from the skin should be mostly rendered, about 1 hour. The wings are technically fully cooked at this stage.
Meanwhile, prepare the glaze: Add the vinegar, honey, and fish sauce to the (washed) large bowl, whisking until combined.
The second roast: Remove the wings from the oven and increase the temperature to 375°F. Transfer the wings to the bowl with the glaze and toss to coat. Return the wings to the rack, reserving any remaining glaze in the bowl, and roast until lightly charred and glossy, about 20 minutes.
Once the wings are out of the oven, transfer them to the bowl and toss them again in the glaze. Transfer the wings to a platter, drizzle over any remaining glaze, and serve.
