1-Getting sweet and sour wings just right: starts with proper preparation, and this guide walks you through it all. First, thoroughly pat the chicken wings dry with paper towels to remove any moisture, then separate them into wingette and drumette by cutting at the joints, and discard the tip section. This step is crucial for achieving that crispy finish everyone enjoys.

2-Next: place the wings in a zip lock bag, add 2 tsp baking powder and 1/2 tsp salt, and toss to coat them evenly for a flawless bake. Lightly oil a wire rack and arrange the wings skin side up, spaced apart, on the rack set over a foil-lined baking tray. Bake at 250°F (120°C) on the lower-middle rack for 30 minutes to render out the fat without fully cooking them.

3-After that: turn the tray around, move it to the middle-higher rack, crank up the heat to 430°F (220°C), and bake for 40-45 minutes until the wings are golden and crispy. Be sure to rotate the tray halfway through and keep an eye on them to avoid any charring. While the wings bake, prepare the sauce by combining 1/2 cup brown sugar, 1/2 cup apple cider vinegar, 1/4 cup pineapple juice, and 1/4 cup ketchup in a small pot; stir and heat over medium until blended.

4-In a separate bowl: mix 1 tbsp soy sauce with 1 tbsp cornstarch until smooth, then add it to the sauce and stir quickly as it simmers until thickened; taste and adjust as needed. Once the wings are done, let them rest for a few minutes, then toss them in the sauce until evenly coated. Finally, serve them garnished with sesame seeds and finely diced green or spring onion for a fresh touch.