Instructions
Step 1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top.
Step 2. Pat the chicken wings completely dry with paper towels.
Step 3. In a large bowl, toss the wings with baking powder, salt, black pepper, and garlic powder until evenly coated.
Step 4. Arrange the wings in a single layer on the wire rack.
Step 5. Drizzle lightly with olive oil.
Step 6. Bake for 40–45 minutes, flipping halfway through, until golden brown and crispy.
Step 7. While the wings are baking, prepare the sauce. In a saucepan over medium heat, combine honey, soy sauce, minced garlic, butter, rice vinegar, and brown sugar.
Step 8. Bring the mixture to a gentle simmer and cook for 3–4 minutes.
Step 9. In a small bowl, mix cornstarch and water to create a slurry.
Step 10. Stir the slurry into the sauce and cook for 1–2 minutes until thickened and glossy.
Step 11. Remove the wings from the oven and transfer them to a large mixing bowl.
Step 12. Pour the honey garlic sauce over the wings and toss until fully coated.
Step 13. Return the wings to the baking sheet and bake for an additional 5 minutes to caramelize the glaze.
Step 14. Remove from the oven and garnish with chopped parsley and sesame seeds if desired.
Step 15. Serve immediately while hot and sticky.
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 for 10–15 minutes to restore crispness.
An air fryer works exceptionally well for reheating wings; heat at 375°F (190°C) for 4–6 minutes.
Freeze cooked wings in freezer-safe containers for up to 3 months.
Thaw overnight in the refrigerator before reheating for the best texture and flavor.
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