Craig loves wings, but Buffalo sauce is not his thing (gasp!); he prefers to flavor his wings with an Asian-inspired barbecue sauce that includes soy sauce, rice vinegar and sesame oil, with some brown sugar for that sweet factor. You're going to want to keep the napkins close for these sticky snacks.
- 2 pounds chicken wings
- 1 tablespoon extra-virgin olive oil
- Salt and freshly ground black pepper
- 1/3 cup flour
- 2-3 tablespoons brown sugar
- 6 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1½ tablespoons toasted sesame oil
- 2 tablespoons garlic, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 tablespoon toasted sesame seeds
- Green onion, thinly sliced
For the wings:
1. Preheat oven to 400°F.
2. Dry chicken wings with paper towel. Place wings in a large bowl and add olive oil, salt and pepper. Sprinkle with flour; only to dust, not to saturate.
3. Place on baking sheet with rack; wings should not touch each other. Bake until crispy, about 45 minutes.
For the sauce:
1. Combine brown sugar, soy sauce, rice vinegar, sesame oil, garlic, red pepper flakes in a saucepan; lightly heat. Add cornstarch and water and let thicken slightly.
2. Add wings to a bowl and lightly toss in sauce — just enough to stick to wings.
3. Toss in sesame seeds and garnish with green onion.
4. Pour remaining sauce in a bowl on the side for dipping.