Preheat oven to 400°F. Line a baking sheet with aluminum foil, place an oven-safe cooling rack on the sheet, and spray the rack lightly with non-stick cooking spray.

Rinse 2poundsskin-on chicken wings bone-in under cold water and pat completely dry with paper towels. Arrange the wings in a single layer on the prepared rack.

In a medium bowl, whisk 3egg whites with ¼tspsalt, ½tspblack pepper, and ½tspaprika until the mixture is frothy.

Using a pastry brush or spoon, brush the egg white mixture evenly over both sides of the wings.

Bake the wings on the middle oven rack for 35–40 minutes, flipping once about halfway through baking (after ~18–20 minutes) so they cook evenly and the coating browns on both sides.

While the wings bake, make the glaze: combine ½cuphoney, ¼soy sauce, 1tbspWorcestershire sauce, 1inchknob fresh ginger grated, juice of 1 lime, 1tspground coriander, 1tspred pepper flakes, and 1tbspsesame oil in a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer, stirring occasionally, until the sauce reduces and becomes glossy and sticky (about a few minutes).

When the wings are done, remove them from the oven and let them rest on the rack for 5 minutes.

Transfer the wings to a large bowl, pour the glaze over them, and toss gently until each wing is evenly coated.

Sprinkle 1tbpsesame seeds and 1tbspfresh cilantro chopped over the glazed wings. Serve immediately.