Instructions
step 1 Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top. Lightly grease the rack. /n
step 2 Pat the chicken wings completely dry with paper towels. In a large bowl, toss the wings with baking powder, salt, black pepper, paprika, and olive oil until evenly coated. /n
step 3 Arrange the wings in a single layer on the wire rack. Bake for 40–45 minutes, flipping halfway through, until golden brown and crispy. /n
step 4 While the wings bake, prepare the sauce. In a saucepan over medium heat, combine honey, soy sauce, minced garlic, ketchup, rice vinegar or lemon juice, and ginger. Bring to a gentle simmer. /n
step 5 In a small bowl, mix cornstarch and water to create a slurry. Stir the slurry into the simmering sauce and cook for 2–3 minutes until thickened and glossy. Remove from heat. /n
step 6 Once the wings are fully cooked, transfer them to a large bowl and pour the honey garlic sauce over the top. Toss until evenly coated. /n
step 7 Return the coated wings to the oven for an additional 5 minutes to allow the glaze to set. /n
step 8 Serve warm, garnished with sesame seeds or chopped green onions if desired.
Storage and Reheating Tips
Store leftover wings in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10–15 minutes to restore crispiness. Avoid microwaving if possible, as it may soften the skin. The sauce can be made ahead and stored separately in the refrigerator for up to 5 days.
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