📖 Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Trust me, you'll thank me later; nobody likes scrubbing burnt sauce.
2. In a large mixing bowl, toss the chicken wings with olive oil, salt, pepper, garlic powder, and paprika. Make sure each wing is well coated. I usually give it a good mix with my hands—don't be shy, get in there!
3. Arrange the wings in a single layer on the prepared baking sheet, ensuring they aren’t overcrowded. If needed, bake in batches. Overcrowding leads to steaming instead of crispy skin, and we want crispy!
4. Bake for 40-45 minutes, flipping halfway through, until the wings are golden brown and cooked through. A meat thermometer inserted into the thickest part should read 165°F (74°C).
5. While the wings are baking, prepare the honey sriracha sauce. In a small saucepan, combine honey, sriracha, soy sauce, rice vinegar, and ginger. Whisk to combine. I like to add a pinch of red pepper flakes for an extra kick, but that's totally optional.
6. Bring the sauce to a simmer over medium heat and cook for 5-7 minutes, or until slightly thickened. Stir occasionally to prevent sticking.
7. Once the wings are done baking, remove them from the oven and let them cool for a minute or two.
8. In a clean bowl, toss the baked wings with the honey sriracha sauce until evenly coated. Make sure every nook and cranny is covered in that delicious glaze. This is where the magic happens!
9. For extra sticky wings, you can return them to the baking sheet and broil for 1-2 minutes, watching carefully to prevent burning. Nobody likes burnt wings... except maybe my weird uncle, but we don't talk about him.
10. Garnish with sesame seeds and chopped green onions. Serve immediately and enjoy the flavor explosion! I like to serve mine with a side of ranch or blue cheese dressing for dipping.