Preheat the oven to 425°F. Prepare sheet pan by lining with foil and placing a wire baking rack inside.
Pat the chicken wings dry with a paper towel.
In a large bowl, combine flour, baking powder, garlic, and salt. Add wings and toss to combine.
Arrange the chicken wings in a single layer on baking rack in prepared pan. Bake for 40-45 minutes, or until the outside is crisp and golden brown.
Meanwhile, combine the soy sauce, sesame oil, lime juice, grated garlic, grated ginger, cornstarch, and sriracha in a small saucepan over medium-high heat. Heat, whisking occasionally, until the mixture has thickened and has the consistency of warm caramel sauce— about 5 minutes.
Transfer the sauce to a clean large bowl. Add the hot wings and toss to combine.
Garnish with sesame seeds and green onions, parsley, or cilantro, if desired. Serve immediately.
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Notes
Baking powder helps to dry out the chicken skin and create a crispier exterior. If you don’t have it, you can leave it out.
Nutrition information is based on 4 servings (3 wings each).
Substitute chicken drumsticks for the wings, if desired. Bake as directed.
For sweet and spicy wings, add 2 teaspoons of honey or brown sugar to the sauce.