Place chicken in a gallon plastic baggie. If you go for a higher quality chicken wing you do not need to pat the wings dry. If you go the conventional chicken route they are sometimes pumped with water/broth and you need to pat them dry to help dry out and crisp up the skin.
Next add baking power and salt to baggie.
Seal baggie and shake until chicken is evenly coated.
Line a baking sheet with aluminum foil
Place a rack on top of the baking sheet (may want to oil the baking sheet to avoid chicken wings sticking)
Line chicken wings in a single layer on rack.
Cook at 250°F for 25 minutes
After 25 minutes increase temperature to 425°F and cook for about 50 minutes until wings turn golden brown.
Remove from oven.
To make the sauce, place all ingredients into a small bowl and mix until well combined. Let sit for ~5 minutes.
With a basting brush, apply sauce evenly to the wings.
If you don't have fresh ginger, a smaller amount of dried ground ginger can be used instead.Use high-quality chicken wings for the best-tasting flavor.For easy clean-up, line a baking sheet with aluminum foil or parchment paper before baking the chicken wings.