Honey Ginger Sesame Wings

This week's wing for Wing Wednesdays takes on a decidedly Asian flair. A nice visit to King's Olive Oil and the oils and vinegars were chosen!

I knew a combination of Honey Ginger Balsamic Vinegar, Japanese Sesame Oil, and garlic olive oil would make a tasty combination.

Let's get the chicken baking:

1 1/2 lbs. chicken wings

1 T. baking powder
1 T. all-purpose flour

1 t. granulated garlic

1 t. ground ginger

1/2 t. salt

And now let's make the sauce:
2 T. honey ginger balsamic vinegar
1 T. garlic olive oil
1 t. sesame oil
dash of salt

Preheat oven to 250 degrees F. Spray a baking sheet with non-stick spray.

In a large bowl, whisk together the dry ingredients. Toss wings in the coating until completely covered and place individually on the baking sheet. Wash the bowl. You'll need it later!

Bake for 30 minutes and then increase oven temperature to 375 degrees F.  Let bake an additional 15 - 18 minutes.

While chicken is cooking, prepare the sauce.

Add the vinegar to a medium bowl. Gradually add the olive oil and whisk to incorporate. It will begin to thicken the more it is whisked. Whisk in walnut oil and salt.

Remember the large bowl you washed earlier? Place the cooked wings back into the bowl and slowly add about half of the sauce over the wings. Toss the wings to coat and then pour remaining sauce and toss again.

I served these wings with a prepackaged Asian rice and some pickled ginger slices.

Enjoy!