Sticky Honey Garlic Chicken Wings with Roasted Sweet Corn

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  1.  Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper or foil for easy cleanup. If you have an oven-safe wire rack, place it on the baking sheet for extra crispy wings.
  2.  Pat the chicken wings very dry with paper towels. This is crucial for achieving crispy skin. In a large bowl, toss the dried wings with 2 tablespoons of olive oil, salt, and black pepper.
  3.  Arrange the seasoned wings in a single layer on the prepared baking sheet (or on the wire rack). Bake for 30 minutes.
  4.  While the wings are baking, prepare the glaze. In a medium saucepan, combine the halal certified soy sauce, honey, minced garlic, grated ginger, rice vinegar, sesame oil, and sriracha (or chili flakes). Whisk well.
  5.  In a small bowl, whisk together the cornstarch and water until smooth to create a slurry.
  6.  After the initial 30 minutes, remove the wings from the oven.
  7.  Return the saucepan with the glaze mixture to medium heat. Bring it to a gentle simmer, then slowly whisk in the cornstarch slurry. Continue to cook, stirring constantly, until the sauce thickens to a syrupy consistency, about 2-3 minutes. Remove from heat.
  8.  Add the partially baked wings directly to the saucepan with the thickened glaze. Toss gently until all the wings are thoroughly coated.
  9.  Return the glazed wings to the baking sheet (or rack), spreading them out in a single layer.
  10. Prepare the corn: In a separate bowl, toss the husked corn on the cob with 2 tablespoons olive oil (or melted butter), smoked paprika (if using), salt, and black pepper.
  11. Add the seasoned corn cobs to the baking sheet alongside the wings (or use a separate small baking sheet).
  12. Return the wings and corn to the oven. Bake for another 20-25 minutes, flipping the corn halfway through, until the wings are deep golden brown, caramelized, and sticky, and the corn is tender with a slight char.
  13. Remove from the oven. Garnish the sticky wings with toasted sesame seeds and chopped green onions, if desired. Serve immediately with the roasted sweet corn on the side. Enjoy this explosion of flavor!

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