Ingredients:

  • 2.5 – 3 pounds chicken wings
  • 3 tablespoons all-purpose flour
  • 1 tablespoon cornstarch
  • 1 tablespoon baking powder
  • 1/4 teaspoon coarse salt
  • Sliced green onions (for garnish)
  • Toasted sesame seeds (for garnish)
  • 2/3 cup honey
  • 2/3 cup reduced-sodium soy sauce
  • 2 teaspoons rice vinegar
  • 2 teaspoons minced garlic
  • 4 teaspoons minced ginger
  • 1/2 cup water
  • 1 tablespoon cornstarch

Instructions:

  1. Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper. Pat the chicken wings dry with paper towels.
  2. In a large mixing bowl, combine flour, cornstarch, baking powder, and salt. Add chicken wings and toss to coat thoroughly using a rubber spatula.
  3. Arrange the wings on the baking sheets with space between them for even browning. Bake for 50-60 minutes, turning halfway through, until golden brown and the internal temperature reaches 165°F (75°C).
  4. In a medium saucepan, combine honey and soy sauce over medium heat, stirring until honey has melted. In a small bowl, whisk cornstarch with 2 tablespoons of water to create a slurry. Add the slurry to the saucepan along with rice vinegar, garlic, and ginger. Stir and cook until thickened (about 5 minutes).
  5. Once the wings are cooked, transfer to a large mixing bowl. Pour the glaze over the wings and toss until evenly coated. Garnish with toasted sesame seeds and sliced green onions before serving.