Sweet Asian Sticky Wings

• 2 pounds chicken wings
• 2 tablespoons baking powder
• 1 tablespoon canola oil
• 1/2 cup water
• 1/4 cup soy sauce or tamari
• 1/4 cup honey
• 1/4 cup brown sugar
• 2 tablespoons rice vinegar
• 2 teaspoons fish sauce
• 1/2 teaspoon toasted sesame oil
• 1 clove garlic
• 1 1/2 inches fresh ginger knob, peeled
• 1 scallions

1. Preheat the oven to 425u0b0 F.
2. Line a large baking sheet with aluminum foil and place a roasting rack on top.
3. Cover the roasting rack with another sheet of aluminum foil and spray with nonstick cooking spray. Use a fork to poke holes throughout the surface of the foil.
4. Rinse the chicken wings under cold water and pat dry with paper towels.
5. Place the chicken wings in a gallon-sized Ziploc bag. Sprinkle in the baking powder. Seal the bag and shake until the wings are evenly coated in baking powder.
6. Drizzle the canola oil into the bag of chicken wings. Seal the bag and shake once more to lightly coat the chicken wings in oil.
7. Arrange the chicken wings onto the foil-covered roasting rack.
8. Transfer the baking sheet to the preheated oven.
9. Bake the chicken wings for 45-50 minutes, until browned and crispy.
10. Place the water, soy sauce, honey, brown sugar, rice vinegar, fish sauce, and toasted sesame oil in a small saucepan. Grate or press the garlic clove and ginger root into the pan.
11. Set the pan over medium heat and bring to a low boil. Allow the mixture to bubble for 5-7 minutes, whisking occasionally, or until it is reduced to about 1/2 cup.

chicken, baking powder, canola oil, water, soy sauce, honey, brown sugar, rice vinegar, fish sauce, sesame oil, clove garlic, ginger knob, scallions

Taken from www.yummly.com/recipe/Sweet-Asian-Sticky-Wings-9029537 (may not work)