Honey glazed roasted chicken wings

In a bowl combine the soy sauce, hoisin sauce, oyster sauce, sriracha, salt and honey.

Crush and roughly dice the ginger and garlic; lightly smash the scallions and cut into half-inch pieces. Add the aromatics to the bowl and mix.

Pat the wings dry with paper towels so excess liquid does not dilute the marinade.

Put the wings and marinade in a zip bag, push out the air, seal, and massage at least 5 minutes. Refrigerate overnight.

Preheat the oven to 420F. Set the wings on a baking rack over a foil-lined pan.

Bake 25 minutes.

Flip the wings and bake another 15 to 20 minutes, keeping an eye on them.

Thin the honey with a tiny bit of water to a syrup texture.

Put the wings in a big mixing bowl, add the honey and toss until every piece is coated.