Nothing better than sticky wings! This recipe is simple and so good. Extra sauce can be used on rice – highly recommend. Recipe ??

INGREDIENTS

24 chicken wings with skin, rinsed and patted dry (approx 3 pounds)

RUB FOR WINGS
2 TBSP baking powder
2 TBSP ground ginger
1 tsp kosher salt
1 tsp onion powder
1 tsp garlic powder
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper

SAUCE
1/2 tbsp olive oil
1 1/2 tablespoons freshly grated ginger
3 garlic cloves, minced
1 TBSP green onion, sliced
1 tsp chilli flakes
1/3 cup reduced sodium soy sauce or Tamara
1/3 cup mirin, honey or maple syrup
1/3 cup water
1 TBSP toasted sesame seed oil
½ – 1.5 teaspoons sriracha
1 TSBP corn starch
Salt and pepper, to taste

INSTRUCTIONS

  1. Preheat oven to 450F degrees, on connection. Line baking sheet with foil or parchment paper.
  2. Rinse and dry wings really well – don’t forget this step! In a small bowl, mix Rub ingredients together. Add wings to a large bowl and top with rub. Mix or shake until coated evenly. Line wings on prepared baking sheet so they are not touching.
  3. Lower oven to 425F. Bake on upper middle rack for 45-50 minutes or until golden, flipping halfway.
  4. In sauce pan, add olive oil and warm over medium-high heat. Add ginger, garlic and green onion and chilli flakes. Cook until soft and fragrant. In a medium bowl, whisk together the rest of the sauce ingredients Add sauce to the pan and simmer the sauce until bubbling.
  5. Add a tbsp of sauce to cornstarch and mix until slurry is formed. Add to sauce and cook until thickened.
  6. Remove the sauce from the heat and allow to cool down slightly. Add cooked chicken wings to a large bowl and add sauce. Toss until evenly coated with a spatula. Top with sesame seeds and more green onion!