1 Picture
Ingredients
- 2 teaspoons Cornstarch
- Coconut Oil
- 3 Garlic Cloves; minced
- 1 tablespoon Grated Fresh Ginger
- 3 Scallions; sliced - whites & greens separated
- 1/4 cup Low-Sodium Soy Sauce
- 1/2 cup Honey
- 2 Limes; juiced
- 1 tablespoon Sesame Oil
- 2 tablespoons Chili Flakes
- 2 pounds Chicken Wings; separated - tips removed
Details
Servings 4
Adapted from abc.go.com
Preparation
Step 1
Preheat oven to 350º F.
In a small bowl make a slurry with the cornstarch and a tablespoon of water, plus more as need. Set aside.
Heat a few tablespoons of Coconut Oil in a sauté pan. Toss in the Garlic, Ginger and Scallion Whites, cooking for 30 seconds or until fragrant.
Stir in the Soy Sauce, Honey, Lime Juice, Sesame Oil and Chili Flakes. Whisk in the Cornstarch slurry and bring to a boil. Reduce to a simmer and cook for 3-4 minutes until sauce has thickened slightly. Remove from heat and allow to cool to room temperature. Sauce can be made a few hours in advance and stored in the fridge.
Season Chicken Wings with Salt & Pepper and place in a rimmed baking dish. Bake for 20 minutes.
Pour sauce over wings and return to the oven for 20 minutes or until wings are cooked through and sauce is sticky.
Remove from oven and allow to cool slightly before serving. Garnish with reserved Scallion Greens.
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