Cameron Hamilton

Marinate the Wings:
Combine olive oil, soy sauce, lime juice, minced garlic, ground ginger, smoked paprika, cayenne pepper, black lime, ground cumin, and salt in a large bowl.
Add the chicken wings and toss to coat evenly. Cover and refrigerate for at least 2 hours, preferably overnight.
Prepare the Glaze:
Combine honey, Sriracha, soy sauce, apple cider vinegar, brown sugar, butter, and sesame oil in a small saucepan.
Add the ground coriander, ground turmeric, sumac, and cinnamon.
Bring to a simmer over medium heat, stirring occasionally. Cook until the sauce thickens slightly, about 5-7 minutes. Remove from heat and set aside.
Cook the Wings:
Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top.
Arrange the marinated wings on the wire rack in a single layer. Bake for 35-40 minutes, turning halfway through, until the wings are crispy and golden brown.
Glaze the Wings:
Remove the wings from the oven and place them in a large bowl.
Pour the prepared glaze over the wings and toss to coat evenly.
Return the glazed wings to the wire rack and bake for an additional 5-7 minutes, until the glaze is sticky and caramelized.
Garnish and Serve:
Transfer the wings to a serving platter.
Garnish with sesame seeds, chopped fresh cilantro, and thinly sliced green onions.
Serve with lime wedges on the side for an extra burst of freshness.