Instructions
Step 1: Pat the chicken wings dry with paper towels and place them in a large bowl.
Step 2: Season the wings with salt, black pepper, garlic powder, onion powder, smoked paprika, and olive oil. Toss well to coat.
Step 3: In a saucepan, combine the honey, soy sauce, minced garlic, brown sugar, apple cider vinegar, Worcestershire sauce, sesame oil, and red pepper flakes.
Step 4: Bring the sauce to a gentle simmer over medium heat and cook for 3–4 minutes.
Step 5: In a small bowl, mix the cornstarch and water. Stir the mixture into the sauce and cook until slightly thickened. Remove from heat.
Step 6: Marinate the wings with half of the sauce for at least 1 hour, or overnight for maximum flavor.
Step 7: Preheat the oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top.
Step 8: Arrange the wings in a single layer on the rack.
Step 9: Bake for 40–45 minutes, turning halfway through cooking, until crispy and cooked through.
Step 10: During the last 10 minutes of baking, brush the wings generously with the remaining sauce.
Step 11: For extra caramelization, broil the wings for 2–3 minutes while watching carefully to prevent burning.
Step 12: Transfer the wings to a serving platter and drizzle with any remaining sauce.
Step 13: Garnish with sesame seeds and chopped parsley or green onions before serving.
Storage and Reheating Tips
Store leftover wings in an airtight container in the refrigerator for up to 4 days.
Reheat in a 375°F (190°C) oven or air fryer for 8–10 minutes to restore their crispy exterior.
Freeze cooked wings in freezer-safe containers for up to 3 months.
Thaw overnight in the refrigerator before reheating.
For best flavor and texture, brush with a little extra sauce after reheating.
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