Step 1: Prepare the Chicken Wings

First, pat the wings dry with paper towels. This removes excess moisture, which is key for achieving a crispy exterior. Next, place them in a bowl and season with salt and black pepper. Lightly dust them with cornstarch or potato starch, ensuring an even coating. This will help create a crispy crust without the need for deep frying.

Step 2: Cook the Wings

Oven Method (Healthier Option):

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top. This allows heat to circulate around the wings, ensuring even crispiness. Arrange the wings in a single layer, making sure they’re not overcrowded. Lightly brush or spray them with oil. Bake for 20 minutes, flip them over, and bake for another 20 minutes until they’re golden brown and crispy.

Pan-Frying Method (Extra Crispiness):

If you prefer pan-frying, heat 1 tbsp oil in a non-stick or cast-iron pan over medium heat. Place the wings in a single layer, ensuring they have space to crisp up. Cook for 6-7 minutes per side, flipping occasionally until they turn a deep golden brown. Transfer the cooked wings to a paper towel-lined plate to drain excess oil.

Step 3: Make the Glaze

While the wings cook, prepare the glaze. In a small saucepan, combine soy sauce, mirin, sake (or broth), honey, ginger, garlic, and sesame oil. Heat over medium-low, stirring occasionally. Allow the mixture to simmer and reduce until it thickens slightly, about 3-5 minutes. If it thickens too much, add a teaspoon of water to loosen it.

Step 4: Coat the Wings

Transfer the cooked wings to a large bowl. Pour the warm glaze over them and toss gently to coat evenly. The heat from the wings will help the sauce caramelize, creating a glossy, sticky finish. Garnish with toasted sesame seeds and green onions for an extra layer of flavor and crunch.