In a large mixing bowl, combine the low-sodium soy sauce (or tamari), brown sugar, honey, minced garlic, and freshly ground black pepper. Whisk together until mostly dissolved.
Add the chicken wings to the bowl, ensuring they are well-coated in the marinade. Cover and refrigerate for at least 1 hour, or overnight.
Preheat your oven to 425°F (220°C).
Line a baking sheet with aluminum foil and place a wire rack on top.
Remove the wings from the marinade, shaking off excess, and arrange them in a single layer on the wire rack.
Bake the wings for about 40-45 minutes, flipping halfway through, until crispy.
Remove from the oven, let rest for a few minutes, and garnish with chopped green onions before serving.
