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1
Whisk 6 ounces of soy sauce, 1/2 cup of the brown sugar, scallions, sesame oil, and ginger garlic paste in a bowl till sugar has completely dissolved.
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2
Place the chicken wings in a large ziplog bag and pour the marinade mixture over it. Seal bag and distribute marinade over all the pieces. Place in a second ziplog or plastic bag for protection and marinate in the refrigerator overnight or up to 24 hours. Mix the bag up a couple times to redistribute marinade.
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3
Take out the bag from the refrigerator and allow the chicken to come to room temperature (30 minutes should be enough). Preheat oven to 400u00b0F.
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4
Prep a large baking sheet with aluminum foil. Blot excess marinade off each wing with paper towels, extend wing and place on the baking sheet skin side up. Arrange all the wings without crowding, so roast in batches if necessary. Place the chicken in the preheated oven set for 20-25 minutes.
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5
In a sauce pan on medium heat add 1/2 cup of the brown sugar, 6 oz. of soy sauce, Sriracha, honey, and fresh ginger and bring to a boil. Lower heat sightly and allow to simmer until syrupy. Add the blue food coloring and mix in thoroughly.
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6
Baste the chicken with this sauce 10 minutes after it has been in the oven, and every 5 minutes after until chicken is fully cooked (juices should run clear) and the glaze should look thick.
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7
Broil chicken for 2 minutes to crisp glaze at the end if necessary, remove from the oven and allow to rest for 5 minutes. Serve immediately.
