Pat your chicken wings dry. Toss them with the cornstarch (if using, see note), 1 teaspoon black pepper, and 1/2 teaspoon salt.
Spray your air fryer basket with nonstick spray. Arrange the wings in a single layer.
Air fry at 400°F for 20 minutes, flipping half way through. Make sure the wings are cooked through, registering 165°F.(Or if baking in the oven, bake at 425°F for 40-45 minutes until cooked through.)
While the wings are cooking, make the sauce.
Heat a small pot over medium heat. Add the butter.
When the butter is melted, add the remaining ingredients. Bring to a simmer.
Once simmering, continue to simmer for 2 minutes. Remove from heat. If the sauce gets too thick, add a little water.
When the wings are done, place them in a large bowl with the sauce. Toss to combine and let them sit for one minute.
Serve warm with leftover sauce and dipping sauces. Garnish with green onions and sesame seeds if desired.
The cornstarch is optional. It helps give a little crunchy crust to the wings.If using frozen raw wings, increase cooking time to approximately 30 minutes.If your wings are small, you will need to adjust your cooking time. This recipe works for wings that are approximately 3 inches long.To keep warm after cooking, place in foil covered container in the oven on a very low setting, 130 to 150F, for up to 90 minutes.This sauce is on the sweet side. To add some heat, add hot sauce or cayenne powder to the sauce.Want to bake the wings in an oven? Bake at 425F for 40-45 minutes.The sauce in this recipe was inspired by Recipe Tin Eats