Prepare the marinade: In a medium mixing bowl, combine soy sauce, ketchup, honey, brown sugar, vinegar, olive oil, garlic, onion powder, paprika, black pepper, and cayenne (if using). Whisk until the sauce is smooth and slightly sticky. This mixture will be both your marinade and glaze.

Marinate the wings: Pat the chicken wings dry with paper towels. Place them in a large resealable bag or bowl. Pour half of the sauce over the wings, making sure every piece is coated well. Seal the bag (or cover the bowl) and refrigerate for at least 30 minutes. For best results, marinate 2–4 hours so the flavors fully soak into the meat.

Preheat and prepare baking sheet: When ready to cook, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easier cleanup. Place a wire rack on top if you have one—this helps the wings cook evenly and stay crispy.

Bake the wings: Arrange the wings in a single layer on the baking sheet, shaking off excess marinade. Bake for 35–40 minutes, flipping halfway through, until the skin is caramelized, crispy, and the internal temperature reaches 165°F (74°C).

Make the glaze: While the wings bake, pour the remaining sauce into a small saucepan. Bring it to a gentle simmer over medium heat. If you’d like a thicker glaze, whisk in 1 teaspoon of cornstarch mixed with 1 tablespoon water. Simmer for 3–5 minutes, stirring frequently, until glossy and slightly thickened.

Coat the wings: Remove the wings from the oven and immediately toss them in the warm glaze until they’re completely coated. For extra sticky wings, return them to the oven for an additional 5 minutes after glazing.

Serve hot: Transfer the wings to a serving platter, drizzle with any remaining glaze, and garnish with sliced green onions or sesame seeds if desired. Serve with ranch or blue cheese dressing on the side for dipping.