LIne a baking sheet with parchment paper or foil. Place a baking rack on top of baking sheet. Lightly spray rack with nonstick spray.
Pat wings dry with a paper towel and place wings in a large bowl
2 ½ - 3 pounds chicken wings
Drizzle oil over the top of wings. Toss to mix so every part of the wing is covered with the oil
2 tablespoons oil
Place wings on a baking rack
Bake for 40 minutes, flipping wings halfway through
Sauce
Meanwhile, place soy sauce, rice wine vinegar, brown sugar, honey, garlic and ginger in a saucepan
½ cup soy sauce, ½ cup water, ½ cup brown sugar, 3 cloves garlic, 2 tablespoons rice wine vinegar, 1 tablespoon honey, 1 teaspoon garlic powder, ½ teasoon red pepper flakes
Mix cornstarch with one tablespoon of water and then add to sauce
1 tablespoon cornstarch
Heat just until mixture begins to thicken
When wings are done, remove from baking rack and place in a bowl
Pour about half of the sauce over wings. Save the remaining sauce in a small bowl for serving with the wings.
Toss to coat and return wings back to baking rack and back into the oven under the broiler until the sauce on the wings is bubbly and slightly charred
For Serving
Place wings on a serving platter. Top with sesame seeds and sliced green onions for garnish. Serve extra sauce on the side for dipping.
1 teaspoon sesame seeds, 2 green onions
Notes
Your sauce will continue to thicken the longer it cooks. Remove from heat once it reaches the desired consistency. If the sauce gets too thick, thin it with a bit of water.
Be certain to pat the wings dry. This helps with crisping the wings.
Use parchment paper or foil on your baking sheet. This makes cleaning up much easier.
Check your wings after 40 minutes of baking. If the skin isn't crispy, give the wings another 5 minutes in the oven.
When broiling, keep a close eye on your wings. You don't want them burnt, but you do want them just slightly charred.