Place the oven rack in the upper third of the oven. Preheat the oven to 425°F. Line a large jelly roll baking sheet with aluminum foil and lightly spray or rub with vegetable oil.
Mince the garlic. Add a pinch of kosher salt and mash into a paste with the flat side of a chef’s knife. Transfer the garlic past to a large bowl along with the ginger, gf soy sauce, gf hoisin sauce, oney, sesame oil, and Siracha.
If using wings instead of wingettes, cut off and discard tips and half the wings at the joint. Season the chicken wings with salt and freshly ground black pepper. Add the wings to the bowl with the sauce and toss to coat.
Arrange the chicken wings in a single layer on the prepared baking sheet. Roast, turning once, until cooked through, about 35-40 minutes. Transfer the wings to a bowl and garnish with sesame seeds and scallions.
We used San-J’s gluten-free soy sauce in this recipe.
We used Edward & Son’s gluten-free Hoisin Sauce in this recipe.