- 16 chicken wing pieces — drumettes & wingettes separated
- 1/2 cup of flour
- 1/2 teaspoon of sea salt
- 1 teaspoon of black pepper
- 1/2 teaspoon of soy sauce
- 2 cloves of garlic, minced
- 1/3 cup honey
- 1/4 cup rice vinegar
- 2 tablespoons of mirin (sweet rice wine)
- 1 tablespoons fish sauce
- 1 tablespoon chili garlic sauce
- 1/2 tablespoon of lime juice
- 1 tablespoons cornstarch, dissolved in 1/8 cup of water
**topped with sesame seeds – optional
- Rinse chicken under cool water and pat dry.
- Marinate the chicken with sea salt, black pepper, soy sauce, and flour. Mix well in a bowl and set aside in the fridge for at least 30 minutes.
- Preheat oven to 400 degrees F and place wings on a baking sheet lined with parchment paper or aluminum foil.
- Bake for approximately 30 minutes until crispy and golden – flipping halfway through.
- While the wings are baking, mix the honey, rice vinegar, mirin, fish sauce, chili garlic sauce, garlic and lime juice in a saucepan and bring to a boil over medium-high heat. Reduce heat and simmer for 5 minutes.
- Stir in cornstarch mixture and continue to cook for 2-3 minutes until sauce thickens adding more water if the sauce is too thick. Adjust seasonings to taste. Remove from heat and set aside until wings are done.
- Remove the wings from the oven and place into a large mixing bowl. Pour the sauce over the wings and combine thoroughly.
- Serve with your choice of sides and sprinkle with sesame seeds if desired.