1-First Step: Prep and mise en place. Preheat oven to 425 degrees F. Line a baking sheet with foil and parchment paper for easy cleanup and to prevent sticking. Pat dry chicken wings completely with paper towels; drying is critical to getting crisp skin without frying. Place wings in a large bowl.

2-Second Step: Season and rub. In a small bowl, mix 1 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon smoked paprika, and 1 teaspoon garlic powder. Sprinkle the rub over the wings and toss to coat evenly. Brush the wings with 2 tablespoons olive oil to help the rub adhere and promote browning.

3-Third Step: Arrange and bake. Arrange wings in a single layer across the prepared baking sheet. Avoid overcrowding; use two sheets if necessary so each wing has space to crisp. Bake for 35 minutes, turning after 20 minutes so both sides get crisp and evenly browned. The goal at this stage is an internal temperature around 155 degrees F so wings finish while resting.

4-Fourth Step: Make the honey garlic sauce. While wings bake, combine 1/4 cup soy sauce, 2 tablespoons Mirin, 1/2 cup honey or maple syrup or agave, 3/4 cup water, 1 tablespoon sesame oil, 4 cloves garlic minced, 1 tablespoon minced ginger, and 1/4 teaspoon red pepper flakes (optional) in a small saucepan over medium heat. Stir in 1 tablespoon cornstarch dissolved in a splash of the water to avoid lumps, or add the cornstarch at the end as a slurry. Bring to a boil, then reduce heat and simmer about 10 minutes until sauce thickens and coats the back of a spoon. If the sauce is too thin, whisk another 1 tablespoon cornstarch with 2 tablespoons cold water and stir in; cook 1-2 minutes until glossy and syrupy. Taste and adjust balance by adding a bit more honey for sweetness or a splash more soy for saltiness.

5-Fifth Step: Toss, glaze, and finish. When wings are out of the oven, toss them with most of the honey garlic sauce in a large bowl so each wing is well-coated. Return wings to the baking sheet and brush with extra sauce. Bake an additional 10 minutes, turning and brushing with more sauce halfway through to build layers of glaze. For a caramelized finish, broil for 1-3 minutes while watching closely to avoid burning.

6-Final Step: Rest and serve. Let the wings cool for about 10 minutes so the sauce can set and thicken slightly. Garnish with toasted sesame seeds for texture and presentation. Serve with your favorite dipping sauces, celery, or a fresh slaw for balance. This recipe makes approximately 30 wings and is easy to double or triple for parties.