Sticky Asian Wings

• 1 lb chicken wings, Sliced into winglets and tips discarded
• powdered ginger
• garlic salt
• 1/4 cup water
• For the Sauce
• 3 tablespoons chili sauce
• 3 tablespoons brown sugar
• 3 tablespoons cider vinegar
• 3 tablespoons low sodium soy sauce
• 4 tablespoons cornstarch
• 1 tablespoon powdered ginger
• 1/2 teaspoon sesame seed oil

1. Pre Heat Broiler.
2. Season winglets with ginger, garlic salt, and pepper and lay out on a broiler pan. Tip: Line the pan with foil for easy clean up.
3. Pour 1/4 Cup water into broiler pan.
4. Cook winglets directly under broiler for appx 7 minutes per side. You want them nice and brown, even a little crispy is good.
5. While they are cooking, prepare sauce in a large pan on the stove by heating the chili sauce, brown sugar, vinegar, Soy sauce, ginger, sesame oil and corn starch.
6. When chicken is browned, add to pan with sauce and stir to coat well.
7. Cover and simmer for appx 15 min, stirring occasionally. Sauce should thicken and coat the wings well.
8. Serve with rice to make a meal or they are great alone as an appetizer.

chicken, powdered ginger, garlic, water, chili sauce, brown sugar, cider vinegar, soy sauce, cornstarch, powdered ginger, sesame seed oil

Taken from www.food.com/recipe/sticky-asian-wings-507323 (may not work)