Preheat the oven to 350°. Line a rimmed baking sheet with foil. Toss the wings with olive oil and a generous amount of both salt and pepper. Once coated, spread the wings out on the baking sheet in a single layer. Cook for 30 to 35 minutes until the chicken is cooked through and the skin is beginning to brown.
In a medium saucepan set over high heat, whisk together ketchup, rice wine vinegar, soy sauce, honey and sriracha until the mixture is boiling. Reduce heat to low and cook, stirring occasionally, until thickened and reduced by half, about 15 minutes.
Increase the oven temperature to 450°. Using a large spoon, transfer the wings to a bowl and toss them with the honey sriracha sauce. Set aside. Remove and discard the tin foil and excess juices. Re-line the baking sheet with foil. Once coated, spread the wings in a single layer onto the baking sheet. Bake for 15 more minutes until the wings are lightly charred. Serve, garnished with cilantro, green onions and sesame seeds.
Looking for groceries for this recipe? Miya shops locally at Native Sun Jax!