Ingredients
Method
- Preheat your oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- Pat the chicken wings completely dry with paper towels. This is crucial for crispy skin. Toss wings with vegetable oil, salt, and pepper in a large bowl.
- Arrange wings in a single layer on the prepared baking sheet, making sure they're not touching. Roast for 25 minutes.
- While wings are cooking, whisk together honey, tamari, rice vinegar, minced garlic, grated ginger, sesame oil, and red pepper flakes in a small bowl.
- After 25 minutes, remove wings from oven and reduce temperature to 375°F. Brush wings generously with about half the glaze.
- Return to oven and roast for another 15-20 minutes, brushing with remaining glaze halfway through, until wings are deep golden brown and crispy.
- Remove from oven and let rest for 5 minutes. Sprinkle with sliced scallions and sesame seeds before serving.
Notes
Wings can be prepped and seasoned up to 4 hours ahead, covered and refrigerated. For extra crispy skin, place wings on a wire rack set over the baking sheet. Leftover wings keep in the fridge for 3 days and reheat well in a 350°F oven for 10 minutes.