Preheat your oven to 400°F (200°C). Start by separating your wings into flats and drumettes if they aren’t already cut. Pat them completely dry using paper towels to remove any excess moisture. This is crucial for a crispy finish. Toss the wings in a mixing bowl with the soy sauce, cornstarch, smoked paprika, salt, and pepper. Stir them well to ensure each piece is evenly coated.

Line a baking sheet with parchment paper and place a wire rack on top. Arrange the wings in a single layer, ensuring they aren’t crowded for even cooking. Bake for 20 minutes, then flip them over and bake for another 20 minutes. The wings should come out golden brown, crispy, and perfect!

While the wings are baking, melt the butter in a small saucepan over medium heat. Add the minced garlic and sauté until fragrant, about one minute. Stir in the chili sauce and a pinch of parsley, simmering the mixture gently for three to four minutes to meld the flavors. The sauce should be slightly thickened and ready to coat the wings.

Transfer the baked wings into a large bowl while they’re still hot. Pour the warm, sticky chili garlic sauce over them. Using tongs, gently toss the wings until every single piece is drenched in that delicious glaze.

Arrange the saucy wings on a large serving platter, garnished with a sprinkle of chopped parsley for a fresh pop of color. Serve hot with your favorite dips or sides, and watch them disappear in no time!