Place wings in a large bowl. Sprinkle kosher salt, black pepper and baking powder over the wings. Toss thoroughly so each piece is evenly coated. Baking powder helps crisp the skin when baked.

Rest

Arrange the wings on a wire rack set over a rimmed baking sheet and refrigerate, uncovered, for 30 minutes to 1 hour if time allows. This further dries the skin for better crisping (optional but recommended).

Cook

Preheat oven to 425°F (220°C). If frying: heat oil to 375°F (190°C). For oven method: bake wings on the wire rack for 25 minutes, then flip and bake an additional 12–15 minutes until golden-brown and internal temperature reaches 165°F (74°C) and skin is crisp. For frying: fry in batches 6–8 minutes until golden and cooked through, drain on paper towels.

Surf Topping (Shrimp + Sauce)

Prepare shrimp

While wings cook, pat shrimp dry and toss lightly with a pinch of salt and the cornstarch to give them a slight coating (this helps them hold texture in the sauce).

Sauté aromatics and shrimp

Heat a large skillet over medium-high heat. Add 1 tablespoon butter. When shimmering, add half the minced garlic and the white parts of the green onion; sauté 30 seconds until fragrant. Add the shrimp and cook 1–2 minutes per side just until they turn pink and are opaque. Remove shrimp to a plate and set aside.

Make the surf sauce

In the same skillet reduce heat to medium. Add remaining 1 tablespoon butter and the rest of the garlic. Stir in soy sauce, honey, sriracha, lime juice, rice vinegar, smoked paprika and sesame oil. Bring to a gentle simmer, scraping up any browned bits from the pan.

Thicken sauce and combine

Mix the cornstarch with 1 teaspoon water to make a slurry. Pour the slurry into the simmering sauce, stirring constantly until sauce thickens slightly, about 30–45 seconds. Return the shrimp to the skillet along with the chopped green onion. Toss until shrimp are coated and warmed through, then remove from heat.

Assemble & Serve

Place a portion of wings on a serving platter. Spoon the warm shrimp and sauce over the wings so the shrimp sit atop the wings and the sauce lightly glazes them—this is the 'surf' on the 'surf and turf' wing concept.

Garnish with chopped cilantro, toasted sesame seeds, optional pickled jalapeños and lime wedges. Serve immediately while wings are hot and skin is crisp.