Honey Sriracha Chicken Wings

If using whole chicken wings, separate them into drumettes and flats, discarding or saving the tips for stock.

Preheat your oven to 425°F (220°C).

Pat the chicken wings completely dry with paper towels. This is crucial for getting them crispy.

In a large bowl, toss the dry wings with baking powder, smoked paprika, garlic powder, cayenne pepper, ground ginger, salt, and pepper until evenly coated.

Arrange the seasoned wings in a single layer on a parchment-lined baking sheet.

Bake for 20 minutes.

Remove the wings from the oven, flip them over, and return to the oven to bake for another 20 minutes, or until golden brown and crispy.

While the wings are baking, prepare the sauce. In a small saucepan over medium heat, melt the butter.

Add the minced garlic and cook for about 40 seconds until fragrant.

Stir in the brown sugar, sriracha, honey, soy sauce, and rice vinegar.

Bring the sauce to a simmer, whisking occasionally. Once it simmers, immediately remove it from the heat.

Place the cooked, hot wings into a large clean bowl. Pour the sauce over the wings and toss until they are fully coated.

Transfer the wings to a serving platter and garnish with toasted sesame seeds and sliced green onions, if desired.