1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup—trust me, the sticky sauce can get everywhere, and I’ve learned the hard way!
2. Pat the chicken wings dry with paper towels; this helps them get crispy in the oven. I always remind myself to be patient with this step because soggy wings are no fun.
3. In a large bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey, minced garlic, grated ginger, sesame oil, and chili sauce if using. This is your flavor-packed marinade and glaze.
4. Add the chicken wings to the bowl and toss to coat evenly. You can marinate for 30 minutes if you have time, but if you’re like me on a busy evening, you can skip this and just move on.
5. Arrange the wings in a single layer on the prepared baking sheet. Bake for 25 minutes, flipping halfway through, until the wings are golden and cooked through. (If you’re unsure, the internal temperature should reach 165°F.)
6. While the wings bake, pour the remaining marinade into a small saucepan. Bring it to a simmer over medium heat, then stir in the cornstarch slurry. Cook for 2-3 minutes until thickened into a glossy sauce. This step always makes me smile—watching the sauce transform is oddly satisfying.
7. Once the wings are done, toss them gently in the thickened sauce until fully coated. Spread them back out on the baking sheet for another 5 minutes in the oven to caramelize the glaze slightly.
8. Remove from the oven, garnish with sesame seeds and chopped green onions if desired, and serve immediately. Be prepared for sticky fingers and happy faces.

One tip I picked up from my dad’s kitchen stories: turning simple ingredients into something memorable is all about those little extra steps—like thickening the sauce or giving the wings a quick broil at the end. It’s these tiny touches that make home cooking feel special.