Preheat oven to 425 degrees Fahrenheit. Line a baking sheet or extra-large aluminum pan with Gefen Parchment Paper and set aside.

Add wings to a bowl. Add the potato starch, salt, pepper, and garlic powder and toss to coat. (You’ll use the bowl again in step 4.)

Arrange the wings on one side of the baking sheet/pan, leaving space in between so they don’t touch each other.

Slice eggplant into 1/4-inch-thick rounds. Add to the (now empty) bowl from step 2 and drizzle with oil. Toss to coat and arrange on the other side of the baking sheet/pan.

Bake for 20 minutes.

In a small bowl, stir together the ketchup, sugar, silan, vinegar, paprika, and chili flakes (if you like spicy food, use 1/2 teaspoon; if not, stick to 1/4 teaspoon).

Remove the wings and eggplant from the oven, baste them with the sauce, and return to the oven for another five minutes.

Remove, baste a second time, and bake five more minutes.

Remove, flip the wings and eggplant, and baste the second side. Bake for another five minutes. If the eggplant is golden, remove it at this point; baste the wings one last time and bake for a final five minutes. If the eggplant is not yet golden, baste both the eggplant and wings and bake together for the final five minutes. Serve hot.