Place on a baking sheet lined with parchment paper.
Bake in a preheated 400°F oven for 40-45 minutes until the chicken is golden brown and reaches an internal temperature of 165°F.
During the last few minutes of cooking, make the sauce. Heat honey, soy sauce, sesame oil and seasoning over medium-low heat. Simmer for 3-4 minutes just until the mixture begins to thicken.
½ cup honey, 2 tablespoons low sodium soy sauce, 2 teaspoons minced garlic, ½ teaspoon sesame oil, ½ teaspoon ground ginger, ⅛ teaspoon red pepper flakes
Place cooked wings in a clean bowl. Pour prepared sauce over the wings. Toss to coat.
Serve with a few toasted sesame seeds and freshly chopped parsley sprinkled over the top.
¼ teaspoon toasted sesame seeds
Notes
Be certain to pat your wings dry before beginning. This removes any excess moisture and helps the wings crisp in the oven.
Use parchment paper or a silicone liner to help prevent the chicken from sticking.
Actual cooking time will vary depending on your oven, the size of your wings, and how many wings you are cooking.
Fully cooked wings will have an internal temperature of at least 165°F.
Leave a bit of space between the wings on the baking sheet. If too crowded, they will not become crispy.
The sauce will begin to thicken while it simmers. If you want a thicker sauce, simmer longer. The sauce will also continue to thicken while it cools.
You can either serve the sauce poured over the wings or on the side as a dipping sauce. I also use any extra sauce at the bottom of the bowl as a dipping sauce. Those wings get double the amount of sauce!
Reheat any leftovers in a 350°F oven until heated through.