Sticky Korean Inspired Wings

Season chicken wings with garlic powder, onion powder, and adobo. Toss the seasoned wings in a bag with 2 tablespoons of cornstarch until evenly coated. Fry the wings in oil (avocado or vegetable oil recommended) until well done and crispy. (Alternatively, air fry them if you prefer).

For the sauce, combine 1/4 cup Guichang Sauce, 1/4 cup Brown Sugar (or replacement), 1/4 cup Soy Sauce, 2 tablespoons Water, 2 tablespoons Honey (or replacement), 1 tablespoon Rice Vinegar, 1 tablespoon Minced Garlic, and 1 tablespoon Minced Ginger in a saucepan. Warm and simmer the sauce on medium heat until slightly thickened. Once cooked, combine the crispy wings with the sauce, ensuring they are fully coated. Garnish with sesame seeds and chopped green onions before serving.