Tossing the wings with a bit of baking powder imparts a certain crispiness to the roasted wings. The aromatic sweet herbed sauce is sticky and ever so delicious. Toss sauce: 2 Tbsp butter 4 cloves garlic, minced 1-inch piece ginger, minced 1/2 cup orange juice 2 Tbsp maple syrup or honey or brown sugar 1 Tbsp soy sauce 1 Tbsp corn starch slurried with 2 Tbsp water 1-1/2 lb party wings (no wing tips; about 18-20 wing pieces), very well dried in paper towels Wing dry seasoning: 2 tsp garlic powder 2 tsp paprika 1 tsp Kosher salt good grind black pepper 2 tsp baking powder palmful fresh mint leaves, finely minced Preheat oven to 425F. Melt the butter in a small sauce pan. Add the garlic and ginger and cook stirring for about 2 minutes over medium-low heat. Add the orange juice, maple syrup and soy sauce and simmer at a gentle boil to reduce by about a third to a half. Meanwhile, toss the well-dried wings with the dry seasonings in a large bowl. Oil a rack on a large baking sheet.