If you’re an avid reader of my recipes, then you have definitely come across my guilt free method for cooking chicken wings. In an effort to put a healthy spin on some of my staple dishes, I learned to achieve the same crispy goodness baking my wings versus the hassle of deep frying. If you know me, everything I eat NEEDS a sauce. Nothing feels complete to me without sauce. This time around I decided to go in a different direction with a more asian inspired sauce. 

10-12 Chicken Wings, cleaned and patted dry
2 tablespoons baking powder
2 tablespoons ground ginger
2 tablespoons smoked paprika
2 tablespoons granulated garlic
2 tablespoons onion powder
1 teaspoon asian five-spice powder
1 tablespoon fresh garlic, minced
Freshly ground pepper/ sea salt
Sesame seeds, to garnish 

1 spanish onion, roughly chopped
2 tablespoons fresh ginger, peeled and roughly chopped
3-4 cloves of garlic, minced
2-3 tablespoons roasted sesame oil
¼ cup rice vinegar
¼ cup low-sodium soy sauce
2 tablespoons raw honey
Freshly ground pepper/ sea salt

Baking sheet with Baking Rack
Bullet/ Blender

In a medium skillet, heat sesame oil and add chopped onion, ginger, and garlic. Add salt and pepper to help onions sweat out and caramelize. Cook for approximately 5-7 minutes or until onions are soft and translucent. Add rice vinegar and soy sauce. Cook for 4-5 minutes. Add honey and cook until sauce thickens. Remember to season in layers, taste and adjust seasonings to your preference. 

Preheat oven to 350 degrees. In a small mixing bowl, combine baking powder, ground ginger, asian five-spice powder, paprika, granulated garlic, onion powder, and minced garlic. In another large bowl, evenly toss and coat chicken wings with the ginger/baking powder mixture. Place chicken on baking rack, leaving about ¼ inch between each piece of chicken. Note: Using a baking rack ensures that the chicken cooks evenly throughout and draws the fat to the surface to get a super crunchy skin without burning. Bake chicken on both sides for approximately 30 minutes. Once chicken has been cooked on both sides, turn the oven temperature 425 degrees, cook for another 10- 15 minutes and flip. Repeat this step until the chicken is your preference of crispy. Remove chicken from oven and cool. Pour sesame ginger sauce over wings, toss and serve. Easy chicken wings without the guilt.

Bianca Wade