Grease a wire rack or cooling rack and place it on top of the parchment paper or foil. Set aside.
Pat dry each piece of chicken with a paper towel then lightly coat with flour on each side.
Place the chicken wings on the cooling rack and bake for 45 minutes or until cooked through and golden brown.
Take out of the oven (keep oven on) and flip each piece. Return the pan to the oven and bake for another 10-15 minutes until that side turns golden brown as well.
While your chicken wings are baking, make your sauce by whisking minced garlic, soy sauce and brown sugar in a small bowl until thick, sticky and fully incorporated. Taste and adjust as you go (see notes).
Drizzle sauce over the chicken wings before serving.
Space your chicken pieces evenly so they don't stick to each other.
You can adjust the amount of soy sauce and brown sugar to add to the sauce, to taste.
Remember though that you want the sauce saltier than you would normally have it. If you hold back on the salt too much, the sauce may lose its flavour when you drizzle it over the chicken wings.