1. Preheat the oven to 425°F. If using an air fryer or convection oven, reduce the heat to 400°F. Line a baking sheet with parchment paper, and place a cooling rack over top to fit. This will catch grease below the chicken while it cooks.
2. Add the wing sections to a large bowl and dry well with paper towels. Drizzle with oil, then season with salt, black pepper, garlic powder, onion powder, and optional red pepper flakes. Toss well to coat.
3. Arrange the wings on the cooling rack over the prepared baking sheet in a single layer, and avoid crowding the wings, or they will steam instead of crisp up.
4. Bake for 30-40 minutes, flipping halfway through, until wings reach desired crispiness and reach a minimum internal temperature of 165°F.
5. While the wings cook, prepare the hot honey orange sauce. In a medium saucepan, combine orange juice, honey, red pepper flakes, cayenne pepper, orange zest, and apple cider vinegar.
6. Bring the mixture to a gentle boil and let it boil for 3-5 minutes.
7. Meanwhile, combine cornstarch and cold water in a separate container and whisk until smooth. The mixture should have a milky appearance.
8. Very slowly, while whisking constantly to prevent clumping, drizzle in the cornstarch slurry a little at a time. Whisk until completely incorporated before adding more. Continue until the sauce reaches the desired consistency; you may not need all of the slurry.
9. Remove sauce from heat and season to taste with salt and pepper.
10. After wings are done cooking, toss them in the hot honey-orange sauce. Garnish with fresh parsley and serve immediately.

Notes

• Add the slurry into the sauce very slowly and whisk constantly to avoid clumping. You may not need all of it.
• For extra crispy wings, ensure they are completely dry before seasoning and ensure they’re in a single layer on the baking sheet.
• Store leftovers in an airtight container in the fridge for up to 4-5 days.