Sticky Asian Wings

Ingredients

Wings

• 2.5 lb chicken wings, separated into wingettes and drumettes
• 2 tbsp cooking oil
• salt and pepper

Sauce

• 1/3 cup ketchup
• 1/3 cup oyster sauce
• 2 tbsp orange marmalade
• 1 tbsp dijon mustard
• 1 tbsp honey
• 1 tbsp chili sauce (see note 1)

Garnish

• sesame seeds
• scallions

Instructions

1. Pre heat the oven to 425°F.
2. Pat the cut wings with a paper towel, removing as much moisture as possible. Toss with oil, salt and pepper.
3. Set a wire rack on top of a baking sheet, and spray the wire rack with cooking spray. Place the wings skin side down on the wire rack and bake for 20 minutes. Flip them and bake another 15-20 minutes, or until wings are crisp.
4. While wings are cooking, make the sauce. Combine all of the sauce ingredients (ketchup, oyster sauce, marmalade, honey, mustard and chili sauce) in a skillet. Bring to a low broil and simmer for a few minutes, till the sauce begins to thicken.
5. Add baked chicken wings into the sauce and give it a good toss so they’re well coated. Take off the heat and garnish with sesame seeds and scallions.