Crispy Sticky Asian Wings

 

For the wings:

3 lbs. chicken wings

3 tbsp. Rice flour

Kosher salt and fresh ground pepper, to taste

3 green onions, sliced on the bias

Lime wedges, for squeezing

 

For the sauce:

1 tsp sesame oil

Kosher salt and fresh-ground pepper, to taste

1 inch piece of ginger, peeled and minced

1 tbsp sweet chili sauce

2 tbsp honey

4 tbsp brown sugar

5 tbsp soy sauce

1 tsp lemon grass paste

3 cloves garlic peeled and minced, or 3 tsp jarred minced garlic

 

Preheat the oven to 250 and place a rack on a large baking tray. If you don’t have a rack, just line the tray with foil or parchment paper.

Cut each wing at the joint so you have a flat and drum. Throw away the tips, or freeze for stock. Dry the wings with paper towels, then place in a large bowl and add the rice flour, salt and pepper. Toss to combine. It’s important to dry the wings first so they only get a light coating. Throw away any remaining rice flour once tossed together.

Place in a single layer on the rack or tray. Place on the lower shelf of the oven for 30 minutes.

After 30 minutes, turn the oven up to 425, rotate the tray and place on a higher shelf for 45-50 minutes until the wings are golden and crispy. Take out of the oven to cool.

Place all of the sauce ingredients into a saucepan, stir and bring to boil. Allow to lightly bubble for 5-10 minutes until the sauce reduces and thickens slightly (it will thicken more as it cools). Turn off the heat.

Place the wings in a large bowl and very carefully pour over the sticky sauce (be careful, it will VERY hot). Toss to combine, then serve topped with the sliced green onions and lime wedges, for squeezing.