- 24 chicken wings , skin on, rinsed and patted dry
- Sesame seeds, to garnish when serving wings
- 2 Tablespoons baking powder
- 2 Tablespoons ground ginger
- 1 teaspoon (EACH) salt, garlic powder and onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/3 cup low sodium soy sauce
- 1/3 cup dry sherry
- 1/3 cup water
- 1 Tablespoon sesame seed oil
- 3/4 teaspoon Sriracha sauce (or Asian hot chili sauce) , can double amt. if you like the heat
- 1½ Tablespoons ginger, freshly grated
- 3 garlic cloves , minced
- 1/4 teaspoon salt
- black pepper (a pinch)
- 1 Tablespoon corn starch
- 1/2 cup granulated sugar
- 2 Tablespoons water
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Preheat oven to 400° F. Mix ingredients for spice rub in a small bowl, then set aside.
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Lay chicken wings on several layers of paper towels; pat them dry. Place wings into a large mixing bowl (or freezer bag), and sprinkle with spice rub. If you are doubling the recipe, make sure to do this step in two batches. Toss the chicken several times until all wings have been evenly coated on all sides.
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Cover a baking sheet with foil; spray with non-stick baking spray. Lay seasoned wings out on the foil, in a single layer, with space between each one. Bake at 400° F. on the middle rack in oven for 45-50 minutes, until nice and golden brown.
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While wings are cooking, prepare the Asian sauce that will cover the wings, once done. Whisk together soy sauce, dry sherry, water, sesame seed oil, grated ginger, Sriracha sauce, minced garlic cloves, salt, pepper and cornstarch in a small bowl. Set the sauce aside, while you make a simple syrup.
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A few minutes before wings are done, make a sticky simple syrup that will be added to the Asian sauce. To do this, place water and sugar in a large skillet. Stir to combine. Bring this to a boil on medium heat; once boiling, let it cook for one minute, stirring often. IMPORTANT: Make sure to only cook it for ONE minute, otherwise it might harden up! Once it has cooked for one minute, immediately add the reserved Asian sauce. Stir to combine, and cook on low heat for about 2 minutes, stirring often, until it has thickened.
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As soon as the wings are done baking, turn on the broiler element for the oven. Move the chicken wings on the baking sheet up in oven until they are about 6-8 inches away from the broiler. Let the wings broil until they become crispy, but keep your eye on them so they don't burn. Turn the wings over and crisp up the other side under the broiler. This step will only take a few minutes total! Remove from oven, once done.
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Place hot chicken wings into a large bowl. Pour warm Asian sauce over the top, then toss gently to fully coat the wings with sauce. Transfer wings onto a serving platter, and sprinkle lightly with sesame seeds. You can also add some fresh cilantro (optional) if you want, for extra color! Serve, and enjoy!