Instructions

• Preheat the oven to 400°F. Line a large rimmed baking sheet with aluminum foil and set it aside.
• Pat the chicken wings thoroughly dry with paper towels, pressing firmly to remove as much moisture as possible.
• In a large bowl, whisk together the 4 tablespoons melted unsalted butter, 2 and 1/2 tablespoons sesame oil, 3 teaspoons garlic powder, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Add the wings and use your hands or tongs to toss and coat each wing evenly.
• Arrange the wings in a single layer on the prepared baking sheet, leaving a little space between pieces. Bake for 50 minutes, flipping the wings once with tongs halfway through baking (about at the 25-minute mark), until the skins are browned and crisp.
• About 15 minutes before the wings are done, make the sauce: melt the second 4 tablespoons unsalted butter in a medium saucepan over medium heat.
• Add 1/2 teaspoon crushed red pepper flakes, 1 teaspoon finely grated fresh ginger, and 3 cloves minced garlic to the melted butter. Cook, stirring, for about 1 minute until fragrant.
• Add 1/2 cup honey, 1/4 cup Sriracha sauce, 2 tablespoons Worcestershire sauce, 1 tablespoon balsamic vinegar, and 1 tablespoon lime juice. Bring the mixture to a light boil, then reduce heat and simmer, stirring constantly, for 3 minutes.
• Stir in 1 teaspoon cornstarch (whisk it in until no lumps remain) and cook, stirring, until the sauce thickens, about 30 seconds. Remove the sauce from heat and keep warm.
• When the wings finish baking, carefully remove the baking sheet from the oven. Increase the oven setting to Broil.
• Transfer the hot wings to a large, heatproof bowl. Pour the warm sauce over the wings and gently toss to coat them evenly.
• Pour off any excess oil from the foil-lined baking sheet into a heatproof container (or blot with paper towels), then return the sauced wings to the baking sheet in a single layer.
• Place the baking sheet under the broiler for 4–5 minutes, watching closely, until the sauce is bubbly and the wing edges are slightly charred. Remove from the oven.
• Transfer the wings to a serving platter and sprinkle with 2 teaspoons sesame seeds and 1/4 cup chopped fresh scallions. Serve immediately.