Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Dry chicken wings with paper towels.

In a large bowl, mix wings with salt, pepper, garlic powder, paprika, and cayenne pepper (if using).

Place wings in a single layer on the baking sheet. Bake for 45-50 minutes, flipping halfway through, until internal temperature reaches 165°F (74°C) and juices run clear.

While wings bake, prepare the glaze. In a small saucepan, combine elderberry syrup, apple cider vinegar, honey, soy sauce, ginger, garlic powder, and red pepper flakes.

Heat glaze mixture over medium heat until simmering. Reduce heat to low and cook for 10-15 minutes, or until slightly thickened, stirring occasionally.

Remove wings from oven.

In a large bowl, toss baked wings with elderberry glaze until well coated.

Serve immediately, optionally garnished with sesame seeds or chopped green onions.