24 chicken wings with skin, rinsed and patted dry (approx 3 pounds)
- 2 tablespoons baking powder
- 2 tablespoons ground ginger sounds like a lot it’s amazing
- 1 tsp EACH salt, onion powder, garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/3 cup reduced-sodium soy sauce
- 1/3 cup Japanese sweet rice wine/mirin (may substitute dry sherry)
- 1/3 cup water
- 1 tablespoon toasted sesame seed oil
- 1/2 – 1 1/2 teaspoons Sriracha/Asian hot chili sauce
- 1 1/2 tablespoons freshly grated ginger
- 3 garlic cloves, minced
- 1/4 teaspoon salt
- dash of pepper
- 1 tablespoon cornstarch
- Caramel Sauce
- 1/2 cup sugar
- 2 tablespoons water
Preheat oven to 400F degrees. Line baking sheet with foil for easy cleanup. Top baking sheet with baking rack/oven-proof cooling rack and lightly spray with nonstick cooking spray.
In a medium bowl, mix Rub ingredients together. Add half of the Rub to a large freezer bag. Add half of the wings and shake until coated evenly. Line wings on a prepared baking rack so they are not touching. Add remaining Rub ingredients and wings to a freezer bag and repeat.
Bake on an upper-middle rack for 45-50 minutes or until golden. Move oven rack approximately 6-8″ from broiler and broil to desired crispiness, watching closely so wings don’t burn. Flip chicken wings over and broil the other side until crispy.
In a medium bowl, whisk together sauce ingredients (not Caramel Sauce). Set aside.
To make the Caramel Sauce, add 2 tablespoons water and 1/2 cup sugar to a large skillet and boil over medium heat for 1 minute – don’t overcook or it will harden! Add reserved sauce and simmer the sauce until thickened, about 2 minutes.
Remove the sauce from the heat and allow to cool down slightly. Add cooked chicken to a large bowl and add the sauce. Toss until evenly coated with a spatula. There will be a little extra sauce which is amazing on rice. Enjoy!