6small dried red chilies, seeded and broken into pieces [See Note 2]
For the Chicken:
2 lbchicken wings, split
2tbspbaking powder
salt and ground pepper, to taste
Cooking Oil spray
Optional Garnishes:
3green onions, sliced
toasted white sesame seeds
Instructions
Adjust oven racks to upper-middle and lower-middle positions.
Preheat oven to 250°F.
Line a baking pan with foil, then place a rack (like a cooling rack) on the foil. Spray the rack with cooking oil spray. This makes for quick clean up.
Place wings in a large bowl or in a zip top bag. Add the baking powder and salt, then toss to coat evenly. I find a zip top is easiest for this with less mess.
Place the wings on the baking tray in a single layer with the skin side up. They will fit snugly.
Place wings on the lower middle oven rack and bake for 30 minutes.
Move wings up to the upper middle rack and increase the oven temperature to 425°F.
Bake for 40 - 50 minutes, rotating the pan halfway through.
Remove baking pan from the oven and let it cool for 5 minutes.
Meanwhile, combine the first 7 sauce ingredients (through cornstarch) and stir until the sugar and cornstarch are dissolved.
Heat the tablespoon of oil in a wok or large heavy frying pan over medium-high heat. Fry the garlic, ginger and red chilies for about 30 seconds until fragrant. Add the sauce and simmer until thickened.
Pour over the baked wings just before serving. Garnish with sliced green onions and toasted sesame seeds.
Notes
You will need about a 1-inch piece of fresh ginger or you can buy a prepared grated ginger in the produce section of the grocery store.
If you are unable to find dried red chilis substitute crushed red pepper flakes 1/2 tsp to 1 tsp depending on heat level you prefer.