Clean and pat dry 1 kg of chicken wings. Cut them into wingettes and drumettes, discarding the wingtips.

In a large bowl, mix 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of red chili powder, and 1 teaspoon of garlic powder. Add the chicken wings and toss well to coat them evenly with the spices.

Preheat your oven to 200°C. Line a baking tray with aluminum foil and place a wire rack on top.

Arrange the seasoned chicken wings on the wire rack, ensuring they don't touch each other. Bake in the preheated oven for 20 minutes.

While the wings are baking, prepare the barbecue sauce. In a saucepan, combine 1 cup of tomato ketchup, 1/4 cup of honey, 2 tablespoons of soy sauce, 2 tablespoons of vinegar, 1 tablespoon of brown sugar, 1 teaspoon of red chili powder, and 1 teaspoon of garlic powder. Cook on low heat for 10 minutes, stirring occasionally.

After 20 minutes, remove the wings from the oven and brush them generously with the prepared barbecue sauce. Return the wings to the oven and bake for an additional 10-15 minutes, or until the wings are cooked through and the sauce is caramelized.

Remove the wings from the oven and let them rest for a few minutes. Garnish with chopped coriander leaves and serve with a side of extra barbecue sauce for dipping.