My family loves fried chicken wings. But I don’t like to fry. Pan fry, maybe, but deep-fry — not so much. I love this recipe because the chicken wings get nice and crispy in the oven and I don’t have to slave over hot popping oil in a frying pan. Not to mention, these are so much healthier than any fried wing out there.
Combine all of the ingredients in a small saucepan set over medium-high heat, except for the sesame seeds and parsley. Bring to a boil, stirring occasionally, until the sugar is dissolved and the liquid has reduced to a syrup, 7 to 8 minutes. Remove from the heat and cover to keep warm until ready to use.
Preheat the oven to 425 degrees and line a baking sheet with aluminum foil. Be sure that the wings are thawed and dry them well with paper towels.
Combine the flour, paprika, garlic powder, salt, and pepper in a plastic bag. Shake to mix the ingredients and add the wings. Shake again.
Spread the seasoned wings on the baking sheet in a single layer so the wings are not touching. Bake until browned, rotating pan half-way through for 30 minutes.
Remove the wings from the oven and reduce the oven temperature to 350 degrees. Place the wings in a large bowl. Drizzle half of the prepared sauce over the wings, reserving the other half, tossing to coat well. Sprinkle half of the sesame seeds over the wings and toss again. Place a wire cooling rack inside a large baking sheet lined with aluminum foil and arrange the coated wings on top of the rack. Return the pan to the oven and bake an additional 15 to 20 minutes, or until cooked through and crispy.
Arrange the wings on a large serving platter and top with parsley and remaining sesame seeds. Serve immediately with the remaining sauce passed on the side for dipping.