GARLIC-GINGER CHICKEN WINGS

Garlic-Ginger Chicken Wings image

Number Of Ingredients 14

2 sheets High temperature cooking spray
5 pounds Chicken wings
2 teaspoons Salt
1.5 teaspoons Black pepper
3 tablespoons Siracha
2 tablespoons Vegetable oil
1 cup All purpose flour
4 cloves Garlic, crushed
2 tablespoons Ginger root, minced
.5 cups Rice vinegar
.5 cups Brown sugar, packed
1 tablespoon Soy sauce
1 bag Ziplock bag
1 tablespoon Asian chili paste

Steps:

Preheat oven to 400. Line two baking sheets with aluminum foil and spray with cooking spray.
Separate chicken wings into drumsticks and flats; discard tips or reserve for stock.
Place separated wings in mixing bowl. Season with salt and pepper; add siracha and vegetable oil. Toss to coat.
Place flour and wings in large plastic bag. With bag tightly closed, shake to cover wings with flour completely.
Remove wings from bag and array on baking sheets so that no pieces are touching each other. Spray with cooking spray.
Bake wings in oven for an hour; at 30 minutes, remove sheets, turn over wings, and return to the oven. Wings should no longer be pink in the center.
Close to the end of the baking cycle, whisk together garlic, ginger, chili paste, rice vinegar, brown sugar, and soy sauce in a sauce pan. Bring mixture to a boil and remove from heat.
Put 1/2 or 1/3 of the wings in a clean mixing bowl, pouring a proportionate amount of sauce over the wings. Toss wings with tongs to coat evenly. Transfer batch to a tray to rest for 5 minutes and absorb the sauce. Repeat with remaining batches.