Ingredients:

  • 2.5 lbs (1.13 kg) Chicken Wings, separated
  • 1 tsp Baking Powder
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • 1 tbsp Vegetable Oil
  • ¼ cup Soy Sauce (low sodium)
  • 2 tbsp Honey
  • 2 tbsp Rice Vinegar
  • 1 tbsp Brown Sugar
  • 4 cloves Garlic, minced
  • 1 inch Ginger, grated
  • ½ tsp Red Pepper Flakes (optional)
  • 1 tbsp Cornstarch
  • 1 tbsp Water
  • 1 tbsp Sesame Oil
  • Sesame Seeds (for garnish)
  • Chopped Green Onions (for garnish)

Instructions:

  1. Pat the chicken wings completely dry with paper towels.
  2. In a large bowl, combine the chicken wings with baking powder, salt, pepper, and vegetable oil. Toss to coat evenly. Cover and refrigerate for at least 1 hour, or preferably overnight.
  3. Preheat the oven to 400°F (200°C). Place a wire rack on top of a baking sheet.
  4. Arrange the wings in a single layer on the wire rack, making sure they are not touching.
  5. Bake for 20 minutes. Flip the wings and bake for another 20-25 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
  6. While the wings are baking, whisk together the soy sauce, honey, rice vinegar, brown sugar, minced garlic, grated ginger, and red pepper flakes (if using) in a small saucepan.
  7. In a separate small bowl, whisk together the cornstarch and water to create a slurry. Add the cornstarch slurry to the saucepan with the glaze.
  8. Cook the glaze over medium heat, stirring constantly, until it thickens to a syrupy consistency (about 2-3 minutes). Remove from heat and stir in sesame oil.
  9. Once the wings are cooked, remove them from the oven and immediately toss them in the garlic soy glaze, ensuring they are evenly coated.
  10. For extra stickiness, return the wings to the oven for 5 minutes.
  11. Garnish with sesame seeds and chopped green onions (optional). Serve immediately.