Begin by pre-heating your oven to 425 degrees F and prepare a large baking sheet with cooking spray and wire rack.
Pat chicken wings dry with paper towels, then add all your chicken wings to a large zip-lock bag. Add in all the spices and baking powder over top of the wings. Close the bag, removing all the air and shake to evenly coat the wings.
Spray a wire rack on a baking sheet with cooking spray then add the chicken wing on the top of the rack evenly spaced apart. Bake the wings on the center oven rack for 35-40 minutes (flipping halfway through) or until internal temperature reads 165 degrees F. While the chicken wings are baking make the firecracker sauce.
Once the chicken wings have finished baking, remove from the baking sheet and let cool in a bowl for 5 minutes. Add half the sauce over top of the wings and toss gently to combine.
Optional: Place the sauced chicken wings back on the wire rack and broil on high for 3-5 minutes. This makes the wings extra "sticky".
Top the finished firecracker chicken wings with toasted garlic flakes, sesame seeds, and chopped green onions then serve with reserved firecracker sauce, or siracha ranch dip. Enjoy!
Firecracker Wing Sauce
Add all of the Firecracker sauce ingredients to a small saucepan and whisk to combine. Heat on medium heat until lightly boiling then reduced heat to low and let sauce simmer until reduced, about 7 minutes. Once the sauce has reduced remove from heat and keep warm until chicken wings are finished baking.
Leftover Storage: Store leftover chicken wings in an airtight container for up to 4 days. Rewarm before enjoying.Wing Size: Try and pick chicken wings that are similar sizes so that they will all bake evenly.Temperature Tip: Chicken wings are finished cooking when their internal temperature reaches 165 degrees F. Be careful not to hit bone and insert your meat thermometer at the thickest part for an accurate reading.