# Components:
→ Chicken Wings
01 - 1.5 pounds chicken wings, trimmed and patted dry
02 - 1 tablespoon baking powder, aluminum-free
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
→ Black Garlic Glaze
05 - 6 cloves black garlic
06 - 2 tablespoons soy sauce or tamari
07 - 2 tablespoons honey
08 - 1 tablespoon balsamic vinegar
09 - 1 tablespoon toasted sesame oil
10 - 1 tablespoon unsalted butter
11 - 1 teaspoon activated charcoal powder, food-grade
12 - 1/2 teaspoon ground ginger
13 - 1/4 teaspoon cayenne pepper, optional
→ Garnishes
14 - 1 tablespoon toasted sesame seeds
15 - 2 scallions, thinly sliced
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and set a wire rack on top.
02 - In a large bowl, toss chicken wings with baking powder, kosher salt, and black pepper until evenly coated.
03 - Arrange seasoned wings in a single layer on the prepared rack. Bake for 35 to 40 minutes, flipping once halfway through, until skin is crisp and golden.
04 - While wings bake, blend black garlic, soy sauce or tamari, honey, balsamic vinegar, toasted sesame oil, unsalted butter, activated charcoal powder, ground ginger, and cayenne pepper until smooth.
05 - Pour glaze mixture into a small saucepan and heat over medium-low until it begins to bubble and thickens slightly, about 2 to 3 minutes. Remove from heat.
06 - Transfer cooked wings to a large bowl. Pour warm glaze over the wings and gently toss to evenly coat, ensuring a glossy finish.
07 - Arrange glazed wings on a platter. Sprinkle with toasted sesame seeds and sliced scallions if desired. Serve immediately.
