Prep the chicken by using a sharp knife or kitchen shears to cut off the wing end (small end of wings that have very little meat). Then set your oven to broil with the top rack on the second to the top position. Line a baking sheet with aluminum foil, pat the chicken dry with a paper towel and then season each side with salt and pepper.

 

Broil the wings skin side up first for 10-12 minutes or until nicely browned, and then remove the pan from the oven. Carefully flip the wings and then place them back under the broiler for another 10-12 minutes. Once the skin is browning, you’re probably good to go. I also tested mine with a meat thermometer to make sure the chicken is at least 165 degrees.

 

While the chicken cooks, grab a small saucepan and include the hot sauce, coconut palm sugar, apple cider vinegar, Sriracha, pepper flakes, and salt. Turn the heat to medium or medium-high and stir to combine. Bring the mixture to a boil so that the sugar dissolves and then once boiling remove the sauce from the heat until you’re ready for it.

 

Once the chicken is cooked, place it in a large bowl and pour the sauce over it and toss to coat the chicken. Finally serve right away while the wings are still warm, and you can top with sesame seeds and sliced green onions if you’d like. Enjoy!