Minted Orange Ginger Wings

Tossing the wings with a bit of baking powder imparts a certain crispiness to the roasted wings. The aromatic sweet herbed sauce is sticky and ever so delicious.

Toss sauce:

2 Tbsp butter

4 cloves garlic, minced

1-inch piece ginger, minced

1/2 cup orange juice

2 Tbsp maple syrup or honey or brown sugar

1 Tbsp soy sauce

1 Tbsp corn starch slurried with 2 Tbsp water

1-1/2 lb party wings (no wing tips; about 18-20 wing pieces), very well dried in paper towels

Wing dry seasoning:

2 tsp garlic powder

2 tsp paprika

1 tsp Kosher salt

good grind black pepper

2 tsp baking powder

palmful fresh mint leaves, finely minced

Preheat oven to 425F.

Melt the butter in a small sauce pan. Add the garlic and ginger and cook stirring for about 2 minutes over medium-low heat.

Add the orange juice, maple syrup and soy sauce and simmer at a gentle boil to reduce by about a third to a half.

Meanwhile, toss the well-dried wings with the dry seasonings in a large bowl.

Oil a rack on a large baking sheet. Lay out the wings, skin-side up on the rack.

Roast 10 minutes.

Flip wings and cook another 5-10 or so minutes, until about 170F from an instant-read thermometer.

Mix the cornstarch and water slurry in a very small bowl. While the Toss Sauce is gently boiling, whisk in half the slurry and cook until thickened. Adjust thickness with more slurry only if needed.

Toss the wings with about half of the Toss Sauce and the mint. Adjust sauciness with more sauce if desired.

Serve on a bed of lettuce if desired. Garnish with toasted sesame seeds.

Comments

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