Asian Sweet Spicy Chicken Wings

Recipe Inspired by Alton Brown and Rachael Ray

Ingredients

• 20-24 chicken wings and/or drumettes
•  4 large cloves garlic, grated or finely chopped
• 1 1/2 inches fresh ginger root, peeled and grated or finely chopped, a couple of tablespoons
• 1/4 cup Tamari or soy sauce
• 3 tablespoons Sriracha chili sauce, eyeball it
• 3 tablespoons rice wine vinegar
• 2 tablespoons sesame oil
• 3 tablespoons agave syrup or honey, eyeball it
• Salt and pepper
• Canola oil, for drizzling
• 1 bunch scallions, finely chopped
• 1/4 cup sesame seeds, toasted

Preparation

Combine garlic, ginger, soy, chile sauce, vinegar, sesame oil and honey or syrup in a blender.
Place a 6 quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.

Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.

Preheat the oven to 425 degrees F.

Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown. Then baste heavily with sauce and cook 3-4 minutes more, turning and basting frequently.

Sprinkle chicken with scallions and sesame seeds.