Crispy Sticky Asian Chicken Wings

Like ribs, wings are high on my favorite foods list. I usually just bake them and barbecue sauce them (see recipe under Appetizers and Snacks) but I wanted to do something a little different today so I found three or four recipes for Asian wings and took what I liked from each to get you this divinely mouth-watering succulent wing recipe. In fact, I enjoyed them so much I went to the store and bought another package of wings just so that I could make them again! If you want to make them a meal, serve with cooked rice and some sauteed bok choy (see recipe under side dishes).

First, if your wings are whole, cut off the mini pointed section (the wing tips) and then cut the wing between the mini wing and the drumette. Throw the wing tips in the garbage and the other two parts into a gallon food storage bag. You should have about 2 pounds of wings.

Second, preheat the oven to 425 degrees. Prepare a medium size baking sheet by spraying it with non-stick spray. Next, add to the bag:

1 tablespoon all-purpose gluten-free flour

1/4 teaspoon sea salt

1/8 teaspoon ground black pepper

1/4 teaspoon garlic powder

1/4 teaspoon paprika (more or less depending on your taste)

Seal the bag and shake to coat the wing sections. Place each piece on the prepared baking sheet. Best to make sure they don’t touch. Bake for 30-40 minutes. While the wings bake, prepare the sauce. Mix together in a small saucepan:

1 teaspoon avocado oil

1 teaspoon ginger juice (don’t have ginger juice? Peel and finely mince a thumb size piece of ginger)

1 teaspoon to 2 tablespoons chili sauce (depending on the heat level you want in your wings)*

2 tablespoons honey

2-4 tablespoons date sugar, depending on how sweet and sticky you want them

1/3 cup soy sauce substitute

1/2 tablespoon minced garlic

Whisk together and bring to a boil over medium heat. Cook for about 5 minutes until slightly reduced. Remove from heat and set aside.

When the wings are cooked, remove from the pan to a medium size bowl and pour over the sauce.** Mix together with a serving fork or large kitchen spoon. Add:

1 tablespoon toasted sesame seeds

Move to a plate and garnish with:

1/2 cup sliced scallion greens

Serve hot.

*I used 2 teaspoons and it was quite spicy but not overly hot, just the way I like it. And the addition of the sesame seeds and scallions help cool the wings a little.

**I used only half the sauce for my 1 1/2 pounds of wings.

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