Baked Sticky Asian Wings

Recipe credit: https://cookprimalgourmet.com/recipes/whole30-sticky-asian-wings/

INGREDIENTS

• 2 pounds chicken wings preferably free-range and organic
• 2 teaspoons finely grated ginger
• 2 cloves garlic – finely grated
• 1/2 cup freshly squeezed orange juice
• 1/4 cup coconut aminos
• 2 tablespoons rice wine vinegar
• 1 tablespoon toasted sesame oil
• kosher salt to taste
• freshly cracked black pepper to taste
• 2 teaspoons black and white sesame seeds – for garnish
• 1 Serrano pepper thinly sliced, for garnish

INSTRUCTIONS

1. Preheat oven to 425F.
2. In a saucepan, combine the ginger, garlic, orange juice, coconut aminos, rice wine vinegar, and sesame oil. Stir to combine and set over medium-low heat. Cook, stirring occasionally, until the glaze is reduced by 1/2 in volume – it should be fairly syrupy. Remove from heat and set aside.
3. Line a rimmed baking sheet with parchment paper. Rinse and pat wings dry, season both sides with kosher salt and freshly-cracked black pepper and spread them across the baking sheet in a single layer. Transfer to oven and roast 20 min or until they reach an internal temperature of 165F – flip wings halfway.
4. Transfer the cooked wings to a mixing bowl and pour glaze overtop. Add half of the sesame seeds and toss to coat. Return the wings to the same baking sheet and place them back in the oven to cook until they reach an internal temperature of 185F, around 10 more minutes.
5. Transfer the wings to a serving platter and garnish with the remaining black and white sesame seeds and slices of Serrano peppers.