Step 1

Preheat the oven to 400F. Spread the chicken wings out onto a foil-lined baking sheet. Drizzle enough oil over top to coat the wings well and season them with a sprinkle of salt. Evenly distribute the garlic powder and Korean chili flakes over the wings. Toss well.

Step 2

Spread the wings back out onto the baking sheet in an even layer. Bake the wings for 10 minutes.

Step 3

Start the sauce by combining the orange juice, water, honey, and red chili paste in a saucepan over medium-high heat. Bring the mixture to a boil. Reduce the heat to a simmer and let cook until thickened.

Step 4

Fill a shallow, heavy-bottom pot with oil about ½ way to the top. Heat over medium heat until the oil reaches 350F.

Step 5

When done, remove the wings from the oven. Cool slightly.

Step 6

Working in batches, fry the wings until golden and crisp. Use a slotted spoon to transfer the wings to a paper-towel lined tray. Once some of the oil has soaked into the paper towels, immediately transfer the wings to a large mixing bowl.

Step 7

Pour the sauce into the mixing bowl and toss until the wings are fully coated.

Step 8

Garnish the wings with sliced green onions.