• Prepare the chicken wings. Preheat oven to 425 Deg F. Line a baking sheet with foil and place an oven proof cooling rack on the sheet. Lightly spray with oil. Cut the wing tips off off the chicken wings, rinse and pat dry ( You can separate the drumette from the wing if desired - I left these together). Place in a bowl and sprinkle with the baking powder, rice flour, salt, pepper and togarachi spice. Toss well to combine. Set onto the baking sheet, making sure they’re not touching, sprinkle a little more togarachi spice on top of the wings if desired. Lightly spray with olive oil spray and bake for 60 minutes. At the 30 min mark, turn the wings over and lightly spray with oil again. At the 50 min mark turn the wings over again. At 60 minutes they should be golden brown and super crispy. Remove from oven and let cool for 2 minutes before coating in sauce.

Make the sauce.

• While the chicken wings are baking, make the sauce. Combine all the sauce ingredients except for the corn starch and water and bring to a simmer. Taste and add more honey if sweeter is desired, chili garlic sauce if spicier is desired or soy sauce if you want to go more salty. Let simmer until reduced and starting to thicken. Combine the corn starch and water and stir well. Add to the sauce and stir until the sauce is thickened. Keep on low heat, stirring occasionally until the wings are ready.
• Place the baked wings in a large bowl, pour sauce over the top and toss well to coat evenly. You want lots of sauce. Place on a serving dish and top with sesame seeds, sliced green onion and drizzle the wasabi sauce over the top. Serve immediately.
• Notes: You can buy packs of wings that are already butchered into wings and drumettes or you can buy the whole wing. Trimming off the wing tip is optional - I prefer to since there is no edible meat in it and it tends to burn when baked.