Prep the Chicken Wings: Preheat your oven to 450°F. Pat 2 lbs of chicken wings dry with a paper towel.

Season and Dry Brine: In a large bowl, mix the chicken wings with 1 teaspoon salt, 2 teaspoon baking powder, and 1 teaspoon garlic powder. Lay the wings on a tray in a single layer and place them in the refrigerator for at 8-24 hours. *(Dry brining helps draw out moisture, which is then reabsorbed, making the wings extra juicy and crispy. If you’re short on time, you can air dry them 1-2 hours or cook them right away, but for the best results, patience is key.)*

Make the Sauce: While the wings are baking, prepare the sauce. In a small saucepan, add ¼ cup soy sauce, ½ cup rice vinegar, ½ cup coconut milk, 3 tablespoons honey, 3 cloves whole garlic, ¼ teaspoon whole black peppercorns, 1 bay leaf. Bring the mixture to a simmer over medium-high heat. Once it starts bubbling, lower the heat to low and let it simmer for about 30 minutes, until the sauce thickens to a syrupy texture. Remove from heat and let the sauce cool.

Fry the Garlic for Topping (Optional step): In a small pan, heat 1 tablespoon of avocado oil over medium heat. Add 2 cloves of minced garlic and stir constantly to prevent burning. Cook for about 3 minutes, or until the garlic is golden brown. Transfer the garlic to a plate lined with paper towels and sprinkle with a small pinch of salt.

Combine and Plate: Transfer the baked wings in a large mixing bowl, add the sauce and toss until they’re well-coated. Transfer to a serving plate and garnish with 2 finely chopped scallions and the fried garlic topping. Enjoy!