Asian Sticky Wings

Ingredients

• Garlic
• Soy sauce
• Green onions
• Honey
• Onion
• Sesame oil
• Green onion
• Rice vinegar
• Can
• Ginger
• Chicken
• Whole
• Ice
• Onions

Directions

1. Set the oven to 450 degrees. In a bowl, mix together the sauces, vinegar, honey, and sesame oil. Remove the peel from the ginger, then use a small cheese grater to shred it right into the mixture. Finely chop the garlic, add that too, and stir until everything is blended.
2. Put the chicken wings in a colander and rinse them thoroughly. Slice through the joint of each wing so you have a drummet and a wing. Transfer the pieces to the sauce and turn them until they are coated.
3. Coat a glass baking dish generously with non-stick spray, which will make cleanup much kinder. Pour in the wings along with all of the sauce. Bake at 450 degrees for 25 minutes, giving everything a stir after 15 minutes so the wings get covered with sauce again.
4. When the 25 minutes are up, toss the wings through the sauce once more, then switch the oven to broil. Broil for 3-5 minutes, stir, and broil for another 3-5 minutes. Since broilers move fast and do not all behave the same way, stay close and check the wings often. Once the upper surfaces are nicely browned, stir so the other side can brown too; this took 3-5 minutes. By the end of broiling, the sauce should be much thicker and more concentrated.
5. Allow the wings to sit for 5 minutes before you serve them. As they cool, the sauce will tighten up a bit more. Turn the wings through the glaze so they are well coated, then finish with sliced green onions.