1. Preheat the oven to 475 degrees F.
2. Pat the chicken wings dry with paper towels before seasoning them with ground pepper.
3. Place them on a baking sheet in single layers. I like to put the wings on a rack on top of the baking sheet to keep the wings crispy when baking.
4. Lower the oven to 450 degrees F and bake for 20-25 minutes (depending on your oven).
5. Meanwhile, make the Japanese Whiskey Sauce: Heat the canola oil in a small saucepan over medium heat.
6. Sauté the garlic for 15 to 30 seconds, taking care not to burn. Add in the Japanese whiskey and stir, letting it reduce for 2-3 minutes.
7. Add in the soy sauce, ketchup, sambal oelek, and brown sugar. Whisk to combine and lower to a simmer for about 7-8 minutes.
8. Whisk together the corn starch and water in a small bowl. Slowly add it to the sauce pot, stirring until well-combined. Cover the pot and simmer for 5 minutes until thickened. Keep the sauce warm and put some aside for another dipping sauce.
9. Remove the wings from the oven and brush the tops with the Japanese whiskey sauce, coating well.
10. Place the wings back into the oven for about 7-8 minutes until cooked through. Turn the oven to broil and broil another 5 minutes, or until the wings are crispy and golden-brown.

Make the Sriracha Aioli: Whisk together the mayonnaise and Sriracha sauce in a small bowl.

Serve the wings with the aioli dipping sauce, the reserved Japanese whiskey sauce, carrots, and celery.