Instructions

• Preheat the oven to 400°F. Line a large rimmed baking sheet with aluminum foil and set aside.
• Pat the 4 pounds of chicken wings very dry with paper towels. Place the wings in a large bowl.
• In a small bowl, whisk together 4 tablespoons melted unsalted butter, 2½ tablespoons sesame oil, 3 teaspoons garlic powder, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper. Pour this mixture over the wings and use your hands to toss and coat each wing evenly.
• Arrange the wings in a single layer on the prepared baking sheet. Bake for 50 minutes, flipping once with tongs halfway through (about 25 minutes), until the skins are browned and crisp.
• About 15 minutes before the wings are done, make the sauce: In a medium saucepan over medium heat, melt the remaining 4 tablespoons unsalted butter. Add ½ teaspoon crushed red pepper flakes, 1 teaspoon grated fresh ginger, and 3 cloves minced garlic. Cook, stirring, for about 1 minute until fragrant.
• Add ½ cup honey, ¼ cup Sriracha sauce, 2 tablespoons Worcestershire sauce, 1 tablespoon balsamic vinegar, and 1 tablespoon lime juice. Bring to a gentle boil, then reduce to a simmer and stir constantly for 3 minutes.
• To thicken the sauce without lumps, remove about 1 tablespoon of the hot sauce into a small bowl and whisk in 1 teaspoon cornstarch until smooth. Return the slurry to the saucepan, simmer for about 30 seconds until the sauce slightly thickens, then remove from the heat and set aside.
• When the wings are finished baking, carefully remove the baking sheet from the oven and increase the oven setting to broil.
• Transfer the wings to a large, heatproof bowl. Pour the warm sauce over the wings and gently toss to coat evenly.
• Drain any excess oil from the baking sheet (tilt and pour off or blot with paper towels), then return the sauced wings to the baking sheet in a single layer.
• Broil the wings 4–5 minutes, watching closely, until the sauce is sticky and beginning to caramelize. Remove from the oven.
• Transfer the wings to a serving platter and sprinkle with 2 teaspoons sesame seeds and ¼ cup chopped fresh scallions. Serve immediately.