INGREDIENTS
For the Chicken Wings:
2 pounds chicken wings, split at the joint and tips removed
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
For the Secret Sauce:
1/2 cup honey
1/4 cup soy sauce
1/4 cup ketchup
2 tablespoons sriracha (adjust to taste)
2 tablespoons rice vinegar
1 tablespoon sesame oil
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
For Garnish:
Sesame seeds
Chopped green onions
INSTRUCTIONS:
Prepare the Chicken Wings:
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top.
In a large bowl, toss the chicken wings with vegetable oil, salt, black pepper, garlic powder, onion powder, and paprika until evenly coated.
Arrange the wings in a single layer on the wire rack. Bake in the preheated oven for 40-45 minutes, or until the wings are crispy and cooked through, turning them halfway through the cooking time.
Make the Secret Sauce:
While the wings are baking, prepare the sauce. In a small saucepan, combine the honey, soy sauce, ketchup, sriracha, rice vinegar, sesame oil, minced garlic, and grated ginger.
Bring the mixture to a simmer over medium heat, stirring occasionally. If you prefer a thicker sauce, add the cornstarch mixture and continue to simmer until the sauce thickens, about 2-3 minutes.
Coat the Wings:
Once the wings are done baking, transfer them to a large bowl. Pour the hot sauce over the wings and toss until they are well coated.
Serve:
Transfer the sauced wings to a serving platter. Garnish with sesame seeds and chopped green onions.
Serve hot, with extra sauce on the side if desired.