Marukan Sweet and Spicy Baked Chicken Wings

INSTRUCTIONS

Prepare the Wings:

Pat wings dry with paper towels.

Line a sheet tray with foil, place a wire rack on top of the pan, and spray the rack with cooking spray.

Place one oven rack in the bottom third of the oven and another in the top third. Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and place a wire rack on top.

In a large bowl, toss the chicken wings with baking powder and salt until evenly coated.

Arrange the wings, skin side up, in a single layer on the wire rack. Bake on the lower shelf for 30 minutes.

Increase oven temperature to 425°F (220°C), move wings to the top shelf, and bake for another 40 – 50 minutes, rotating the pan halfway through.

Make the Sauce:

Melt butter in a small saucepan. Add the garlic, ginger, and red pepper flakes. Cook for 1 minute, stirring.

Add the Marukan Seasoned Rice Vinegar, soy sauce, honey, Sriracha, and sesame oil.

Bring the mixture to a simmer, stirring frequently, and cook for 3-4 minutes.

Mix cornstarch with a little water to make a slurry. Cook for another minute or two until thickened.

Coat the Wings:

Once the wings are done, transfer them to a large bowl. Pour the sauce over the wings and toss until evenly coated.

Make the Dipping Sauce:

Combine the sour cream, Marukan Seasoned Gourmet Rice Vinegar, onion and garlic powders in a small bowl and whisk until smooth. Season to taste with salt and pepper. Stir in the chives and transfer to a serving bowl.

Serve:

Arrange the wings on a platter and sprinkle with sesame seeds, cilantro, and lime wedges if desired. Serve with dipping sauce.

Serves 8 – 10