1. Preheat oven to 450. Line a large baking sheet with foil and spray evenly with non-stick cooking spray or brush 1 tablespoon of oil all over the bottom of the foil lined baking sheet.

For the glaze…

1. Combine all of the ingredients except the lime juice, into a small saucepan over medium heat. Bring to a soft, controlled simmer and allow to reduce for about 5 to 8 minutes, stirring frequently. Taste as you go, adjusting the seasoning as you see fit. Add the lime juice at the very end, and stir. Remove from heat, cover loosely, and set aside to keep warm while the chicken cooks. As the glaze sits, it will thicken and become stickier by the minute — just a heads up.

For the chicken…

1. Rinse the chicken wings under cold water quickly, then pat each wing completely dry with paper towels. Season each chicken wing all over with kosher salt, black pepper, chili powder, smoked paprika, and a little cayenne pepper. If using the scallions, place them on the bottom of the greased foil-lined baking sheet. Arrange each wing flatter side up (see photo for reference) on top of the scallions, leaving at least 1-inch of space between each wing. If you arrange the wings too closely together, they will steam rather than crisp up. Sprinkle the lime zest over the top of each wing, evenly.
2. Place the chicken wings on the middle-lower oven rack and roast for 20 minutes. Remove from oven and brush 1 to 2 coats of the glaze glaze over each wing. Place the chicken wings back into the 450 degree oven for an additional 10 to 15 minutes. Keep an eye on these last 10 minutes, because depending on your oven, it can caramelize faster than you’d expect and burn. Allow the wings to rest and cool for 10 minutes, then brush with one more layer of glaze right before serving. Sprinkle just a tiny pinch of kosher salt over each glazed wing to help bring out the flavors.
3. Serve with lime wedges and garnish with chopped fresh cilantro.
4. Enjoy