Step 1

Preheat oven to 450°F. Line two sheet pans with foil and spray lightly with non-stick spray.

Step 2

If wings are sitting in juices, drain over the sink for several minutes.

Step 3

Use paper towels to pat the chicken wings as dry as possible. Toss into a large bowl, then add baking powder, garlic powder, ground ginger, salt, and pepper. Stir well to coat the wings in the seasoning mixture.

Step 4

Line wings on prepped sheet pans, leaving space in between each one. Bake for 45-60 minutes, or until nice and crispy on the outside.

Step 5

While chicken wings are baking, make the sweet chili glaze by combining the sweet chili sauce, hoisin sauce, rice wine, toasted sesame oil, brown sugar, and red chili flakes in a large bowl.

Step 6

When the wings are done, use tongs to gently pull them off the foil and place them in the bowl. Some might stick a bit - that’s normal. Just keep wiggling until they pull off.

Step 7

Place the wings in the bowl with the sauce, then toss to coat. Serve immediately.

Step 8

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