Method
- Step 1: Preheat oven to 425°F and line a large baking sheet with aluminum foil, then place a wire cooling rack on top and spray with cooking spray. Pat chicken wings completely dry with paper towels—this is crucial for crispiness—then place in large bowl.Step 2: Combine baking powder, salt, black pepper, and garlic powder in small bowl, then sprinkle over wings and toss thoroughly until every piece is evenly coated with the dry mixture. Arrange wings in single layer on prepared wire rack with space between each piece for air circulation.Step 3: Bake wings for 45-50 minutes, flipping halfway through, until skin is golden brown, crispy, and internal temperature reaches 165°F on instant-read thermometer. Wings should look dry and crispy on the surface with no remaining moisture.Step 4: While wings bake, make the glaze: combine Coca-Cola, soy sauce, brown sugar, minced garlic, grated ginger, rice vinegar, and sriracha (if using) in medium saucepan over medium-high heat. Bring to boil, stirring occasionally to dissolve sugar completely.Step 5: Reduce heat to medium-low and simmer glaze for 15-20 minutes, stirring occasionally, until mixture reduces by half and becomes noticeably thicker and syrupy. Stir cornstarch slurry (cornstarch mixed with water) into glaze and cook for 2 more minutes until glaze coats the back of spoon thickly.Step 6: When wings are done baking, transfer them immediately to large mixing bowl. Pour hot glaze over wings and toss vigorously for 1-2 minutes until every wing is completely coated with sticky glaze. The residual heat from wings will help glaze adhere perfectly.Step 7: Transfer glazed wings to serving platter and garnish generously with sliced green onions and toasted sesame seeds. Serve immediately while wings are hot and glaze is still glossy and sticky, with extra napkins on the side because these are delightfully messy.
Notes
Nutrition Facts (per serving): Carbs: 28g | Protein: 24g | Fat: 19g