Introduction
- By: DoctorShaveGood
- Credits: The Chew, Daphne Oz
- Cuisine: American
- Servings: 2lbs of Wings
Ingredients
- 2 teaspoons Cornstarch
- Coconut Oil or oil of choice
- 3 Garlic Cloves; minced
- 1 tablespoon Grated Fresh Ginger
- 3 Scallions; sliced - whites & greens separated
- 1/4 cup Low-Sodium Soy Sauce
- 1/2 cup Honey
- 2 Limes; juiced
- 1 tablespoon Sesame Oil
- 2 tablespoons Chili Flakes
- 2 pounds Chicken Wings
Method
- Preheat oven to 350.
- In a small bowl make a slurry with the cornstarch and a tablespoon of water, plus more as need. Set aside.
- Heat a few tablespoons of Coconut Oil or your choice of oil in a sauté pan.
- Toss in the Garlic, Ginger and Scallion Whites, cooking for 30 seconds or until fragrant.
- Stir in the Soy Sauce, Honey, Lime Juice, Sesame Oil and Chili Flakes.
- Whisk in Cornstarch slurry(2 tsp of cornstarch and 1 tsp. of water) and bring to a boil.
- Reduce to a simmer and cook for 3-4 minutes until sauce has thickened slightly.
- Remove from heat and allow to cool to room temperature.
- Reserve about 1/4 cup for later basting.
- Season Chicken Wings with Salt & Pepper and place in a rimmed baking dish.
- Bake for 20 minutes.
- Spoon off most of the liquid from chicken baking dish and discard.
- Pour sauce over wings and return to the oven for another 20 minutes or until wings are cooked through and sauce is sticky.
- Put oven on broil.
- Baste with reserved sauce and place back into oven.
- Turn chicken wings basting again until nice and crusty.
- Watch the baste process very carefully. It will burn very easily.
- Remove from oven and allow to cool slightly before serving.
- Garnish with reserved Scallion Greens. I like to sprinkle some sesame seeds on as well.
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