Sweet & Spicy Sriracha Glazed Wings (Baked, Not Fried)

For the wings:
Preheat oven to 400 F. Line a large rimmed baking sheet with aluminum foil. Place a grate on top of the foil. Place the wings on the grate, leaving 1/4-inch in between each wing. Pat the wings dry with a paper towel. Drizzle with canola oil and sprinkle with salt and pepper. Bake for 35 minutes. Remove the wings from the oven and turn the broiler to high.

Brush each wing with the glaze (recipe below), leaving 2 tablespoons in the pot for glazing after they broil. Broil for 2-3 minutes, or until the skin is crispy and mildly charred. Be sure to watch your wings. They can go from charred to burnt in seconds. When done remove them from the oven and brush with reserved glaze.

For the Sriracha glaze:
Melt butter in a saucepan over low heat. Add the red pepper flakes. Cook for 30 seconds.

While the butter melts, mix the remaining glaze ingredients in a measuring cup. Whisk until smooth. Add the Sriracha mixture to the saucepan with the butter. Bring the mixture to a boil. Once the mixture comes to a boil, cook, stirring occasionally, for 3 minutes. The mixture will thicken slightly.