Crispy chicken wings in sweet and spicy Chinese glaze

Preheat oven to 450F/230C and line a baking tray with tin foil rubbed or sprayed with oil.

Combine flour, baking powder, onion powder, garlic powder, salt, and pepper in a large bowl and mix thoroughly.

Pat drumettes dry, add them to the bowl, and coat each one thoroughly with the flour mixture.

Lay the drumettes out on the baking tray with some space between them. Cook for 30-35 minutes, turning them once after 20 minutes to make sure they cook evenly.

About five minutes or so before the chicken is ready to come out, combine the hoisin and the chili garlic sauces in a sauce pan and heat on low-medium until bubbling. Let it simmer on low.

Take the drumettes out of the oven, put them in a clean large bowl, pour the glaze over them, and mix to coat them all thoroughly.

Garnish with chopped green onions and serve.