Crispy-baked soy sauce wings

• 1 1/2 pounds chicken flats and drums (Party wings) 
• 3 tablespoons potato starch/corn starch
• 1 1/2 teaspoons sea salt flakes
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon jalapeño paste or 2 jalapeño peppers thinly sliced, plus more for garnish
• ¼ cup pure cane brown sugar (I love the brand Zulka)
• ¼ cup low-sodium soy sauce 
• 3 medium garlic cloves, minced
• 1/2 teaspoon Chinese five-spice *Optional*
• PAM High Heat Baking Spray or 2 tablespoons of neutral oil 

1. Preheat oven to 450F.
2. Line baking sheet(s) with foil for easy cleanup. Place oven-safe rack(s) over a baking sheet and spray the wire rack with cooking spray.
3. Combine potato starch, sea salt, garlic powder, and onion powder in a bowl, and set aside.
4. Pat the chicken pieces dry with a paper towel and place the chicken pieces in a bowl. Coat chicken with potato starch mixture. Place coated chicken on the wire rack.
5. Spray each chicken piece with a good amount of cooking spray. If you do not have cooking spray on hand, coat the chicken pieces in a bowl with 2-3 teaspoons of neutral oil, i.e., canola, grapeseed, avocado.
6. Decrease the oven temperature to 425F and place the wings in the oven. (this will gradually decrease the temperature but still allow the high heat to crisp the wings).
7. After 35-40 minutes, check the wings to see if they are done, remove them from heat, and set aside.
8. Combine jalapeños paste (or sliced jalapeños), brown sugar, soy sauce, minced garlic, Chinese five-spice, and 1 tablespoon of water in a medium saucepan. Cook over medium-high heat, occasionally stirring, until the sauce bubbles and the sugar disintegrates.
9. Place 2-3 wings in sauce in a saucepan; toss constantly using tongs until wings are golden brown and fully coated with the soy sauce mixture. Place wings on a serving platter. Repeat the process for the other wing pieces.
10. *Optional- Garnish with fresh jalapeño slices and green onions

Serve and enjoy.

Note: You can replace potato starch with corn starch, but potato starch is better when you are cooking at high temperatures.

Tips for crispy baked chicken wings

Drain any liquid and dry the wings before coating them with potato starch by patting them dry with a paper towel.

Bake the wings' skin on the wired rack so the hot air can circulate around them as they cook.

Put a piece of aluminum foil under the rack; it not only helps to crisp up the underside of the wings but helps clean up easier.

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^{Recipe Adapted from 'Auntie Georgia's Dakgangjeong (Korean Fried Chicken with Soy Sauce)'}

^{Original Recipe: https://www.foodandwine.com/recipes/dakgangjeong-korean-fried-chicken-with-soy-sauce}