This was an accidental recipe that I adapted from two different recipes and improvised a little more. But it turned out the best wings both of us have had.
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| Tina's killer wings |
I rub the wings (padded dry) with salt, five spice powder and some old bay. Let them marinade for at least 8 hrs. Just before putting them in the oven, I lightly coated each wing with a corn starch and baking powder mixture. Arranged on a wire rack over a baking pan, and baked at 425 degree for half an hour, rotating half way through.
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| light coat of corn starch mixture |
While wings were baking, I made a sauce with sriracha, tahini, rice vinegar, honey, fresh garlic and ginger. Blended all ingredients till smooth. Once the wings are out of the oven, throw them in a big bowl, pour the sauce over the wings and shake to coat well. Consume immediately.
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| Srirachi/tahini sauce |
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| Just out of the oven wings; the skin is so incredibly flaky |
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| need I say more? |
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