Chicken Wings With Soy Reduction Glaze

1 kg chicken wings (about 10-12 chicken wings)
MARINADE:--
¼ cup packed brown sugar
¼ cup soy sauce
2 tbsp lime juice (about 1 lime)
1 tbsp Chinese 5 Spice Powder
1 tsp garlic powder
1 tsp curry powder
1 tsp ginger powder
½ tsp salt
1 tsp Sriracha/ Asian hot chilli sauce
RUB:--
2 tbsp baking powder
STICKY SOY BOYSENBERRY REDUCTION GLAZE:--
1 cup water
1 cup SIDS BOYSENBERRY VINEGAR
⅓ cup soy sauce
¼ cup granulated sugar
½ tsp Sriracha/ Asian hot chilli sauce

Combine marinade ingredients in a freezer bag, add chicken and marinade for 4 hours up to overnight.
Preheat oven to 200°C. Line baking tray with foil, baking paper or nonstick slip mat for easy cleanup. Top baking sheet with baking rack and lightly spray with nonstick cooking spray.
Drain excess marinade from chicken and pat dry with paper towels. Add chicken to a clean freezer bag and add baking powder. (makes them extra crispy but you will NOT taste the baking powder) Toss until evenly coated.
Bake on upper middle rack for 40 minutes. Turn oven to grill and grill for approximately 5 minutes until crispy, watching closely so they don't burn. Flip chicken over and grill the other side until crispy.
Meanwhile, when chicken has been baking 35 minutes, begin glaze. Combine water, SIDS BOYSENBERRY VINEGAR, soy sauce, and sugar in a large frypan (NOT SAUCEPAN, or it will take much longer to reduce) and simmer for 10-15 minutes until reduced to a sticky glaze. The sauce thickens rapidly at the very end, so watch closely so it does not burn. Stir in Sriracha to taste.
Remove chicken from oven and add to large bowl. Add glaze and toss to coat with a spatula until evenly coated.