Ingredients
2 lbs chicken wings (drumettes & flats)
1 tbsp baking powder (for crispiness)
1 tsp salt
1/2 tsp black pepper
For the chili oil glaze 
1/4 cup chili oil (with flakes)
2 tbsp soy sauce
2 tbsp honey
4 cloves garlic, minced
1 tsp ginger, grated
1 tbsp rice vinegar
1 tsp sesame oil
1/2 tsp crushed red pepper (optional)
Instructions
Preheat oven to 220°C (425°F). Line a baking sheet with a rack.
Pat wings dry and toss with baking powder, salt, and pepper.
Arrange wings on the rack and bake for 40–45 minutes, flipping halfway, until crispy and golden.
In a saucepan, combine chili oil, soy sauce, honey, garlic, ginger, vinegar, sesame oil, and red pepper. Simmer for 2–3 minutes.
Toss hot wings in the chili oil glaze until fully coated.
Garnish with chopped parsley or green onions and serve immediately.