Instructions:

Prepare the Wings:

• Pat the chicken wings dry with paper towels to remove excess moisture. This helps them crisp up when cooking.

• Toss the wings with 1 tablespoon of olive oil, then season with a pinch of salt and pepper.

Make the Marinade/Glaze:

• In a bowl, whisk together Komodo Black Hot Sauce, honey, soy sauce, apple cider vinegar, garlic powder, onion powder, smoked paprika, and ground ginger (if using). Adjust the amount of honey for more or less sweetness depending on your taste preference.

• Reserve about 1/4 cup of the marinade for glazing the wings after cooking, and pour the remaining marinade over the wings in a large zip-top bag or shallow dish. Toss to coat the wings well.

Marinate the Wings:

• Refrigerate the wings and let them marinate for at least 1 hour, but preferably 2 hours, to allow the flavors to meld.

Bake the Wings

• Preheat your oven to 400°F (200°C).

• Arrange the marinated wings in a single layer on a baking sheet lined with parchment paper or a wire rack for extra crispiness.

• Bake for 25-30 minutes, flipping the wings halfway through the cooking time, until they are golden brown and crispy. (If you want extra crispy skin, broil them for the last 2-3 minutes, but keep an eye on them to avoid burning.)

Glaze the Wings:

• While the wings are cooking, heat the reserved 1/4 cup of marinade in a small saucepan over medium heat until it simmers and thickens slightly (about 3-4 minutes). Stir occasionally to prevent burning.

• Once the wings are cooked, toss them in the warm glaze or drizzle it over the top.

Serve:

• Serve the sweet and spicy wings with optional garnishes like sesame seeds and chopped green onions.

• Enjoy with your favorite dipping sauces, such as ranch or blue cheese, and a side of crispy fries or a light salad.