Asian Sesame Chicken Wings

Another Pinterest find. The flavor is great so it could probably go on anything. The secret to this recipe is how the wings get crispy.

3 pounds of chicken wings, discarding wing tips
2 Tablespoons baking powder
1/2 teaspoon sea salt

1/2 cup liquid amino acids
1 teaspoon ground ginger
1 Tablespoon balsamic vinegar
3 cloves garlic, minced
2 green onions, chopped
1/2 teaspoon red pepper flakes
sesame seeds for serving

Preheat oven to 250 degrees.
Combine baking powder and salt in a Ziploc bag.
Pat wings dry with a paper towel and toss in Ziploc until evenly coated.
Place on a wire rack in a single layer and bake for 30 minutes on the lower-middle oven rack.
Meanwhile, combine sauce ingredients in a small bowl.
Then move wings to upper rack and turn heat up to 425 degrees. Bake for 45 more minutes.
Remove from oven and toss with sauce. Let sit a few minutes and toss again. Top with sesame seeds for serving.

If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

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