Instructions

• Preheat the oven to 400°F. Line a baking sheet with aluminum foil and place a wire rack on top.
• Pat the 2 pounds of wings dry with paper towels.
• In a large bowl, add the wings, 1/4 cup corn starch, 1 tsp garlic powder, 1 tsp paprika, and a dash of salt and pepper. Toss until the wings are evenly coated.
• Arrange the coated wings in a single layer on the wire rack (do not overcrowd).
• Bake 50–60 minutes, flipping once halfway through (about 25–30 minutes), until the wings are golden and cooked through.
• While the wings bake, make the sauce: heat a pan over medium-high heat and add 1 tablespoon butter or oil. Add 3 cloves minced garlic and cook about 30 seconds, until fragrant and just beginning to brown. Stir in 3 tablespoons honey, 3 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 tablespoon sriracha. Bring to a simmer and cook 1–2 minutes, stirring, until the sauce is combined and slightly reduced.
• Remove the wings from the oven and transfer them to the pan (or a large bowl) with the sauce. Toss with tongs until fully coated. Serve immediately.