Sweet, sticky, and perfectly crispy wings baked to golden perfection.<\/p>\n
2 lbs (900 g) chicken wings, separated into drumettes and flats
\n2 tbsp vegetable oil
\n1\/4 cup brown sugar
\n1\/4 cup soy sauce
\n2 tbsp honey
\n2 cloves garlic, minced
\n1 tsp grated fresh ginger
\n1\/2 tsp black pepper
\n1\/4 tsp cayenne pepper (optional)
\nSesame seeds and chopped green onions for garnish<\/p>\n
Preheat oven to 400\u00b0F (200\u00b0C). Line a baking sheet with foil and place a wire rack on top. Lightly spray with cooking spray.<\/p>\n
Pat the chicken wings dry with paper towels. Toss with vegetable oil, salt, and black pepper.<\/p>\n
In a small bowl, whisk together brown sugar, soy sauce, honey, garlic, ginger, black pepper, and cayenne pepper if using.<\/p>\n
Arrange the wings on the wire rack in a single layer and brush generously with the caramel glaze.
\nBake for 25 minutes, flip the wings, and brush the other side with glaze.
\nReturn to the oven and bake for another 15\u201320 minutes until cooked through and caramelized. Brush once more near the end if needed.<\/p>\n
Transfer the wings to a serving platter. Garnish with sesame seeds and chopped green onions. Serve hot.<\/p>\n
Patting the wings dry before baking helps achieve crispiness.
\nFor extra sticky wings, broil for 1\u20132 minutes at the end, watching carefully to prevent burning.
\nLeftover wings can be reheated in the oven to maintain crispiness.<\/p>\n
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