Crispy Honey Hot Wings

4 lbs. chicken wings (whole or cut in flats and drumettes)

1/2 cup tamari (or soy sauce)

Vegetable oil for pan

1/4 cup honey

1 tablespoon black peppercorns, coarsely ground

1 tablespoon Sriracha

Place the wings in a bowl and drizzle with tamari; toss to
coat. Cover and refrigerate for at least 30 minutes or overnight.
Preheat the oven to 250°F. Lightly oil two sheet pans with
rims. Spread the wings on the sheet pans, meaty-side down.
Bake for 15 minutes, then take out each pan, and turn the
wings with tongs. Bake for 15 minutes longer (or 10 minutes,
if your wings are small). Increase the heat to 450°F. and bake
for 10 minutes, until the wings are crisped.
While the wings are in the oven, stir black pepper and Sriracha into the honey (you can gently heat the honey over low
heat to make this easier). When the wings are done, drizzle
with honey mixture and toss to coat.