If your chicken wings are whole, cut them into 3 pieces at the joints and discard wing tips.
Preheat oven to 425 F degrees. Line a baking sheet with parchment paper.
Salt and pepper the wings and then place them on the baking sheet.
Bake them for 40 to 45 min to an hour depending on how crispy you want them.
Mix the rest of the ingredients together. Pour the mixture in a small saucepan and over medium heat bring the sauce to a boil then reduce heat and simmer until mixture reduces and thickens, about 5 minutes, it should reduce to about half.
Place the wings in a bowl and drizzle the sauce over the wings. Toss the wings in the bowl until each wing is fully coated.
Garnish with green onions, if preferred, and serve hot.
The sauce and the wings themselves will last in an airtight container for up to 4 days. To freeze just store the wings in an airtight container for up to 4 months, to reheat just thaw in the fridge over night before popping in the oven till heated through.Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.