Honey Garlic Chicken Wings

• 3/4 cup flour
• 1/2 tsp fine salt, heaping
• 1/2 tsp garlic powder
• 1/4 tsp ground black pepper
• 2 to 2 1/2 lbs chicken wings
• 1 TBSP oil
• 3 TBSP brown sugar
• 5 cloves garlic, crushed
• 1/2 inch piece of ginger, grated
• 1/3 cup honey
• 3 TBSP soy sauce
• 1/2 tsp chili flakes or Sambal Oelek
• 1 TBSP rice vinegar or lime juice
• 1/3 cup water
• 1 tsp cornstarch
• Salt, to taste

Instructions

1. 1

   Line a baking sheet with foil and fit it with wire racks on top. Lightly grease the wire racks.

2. 2

   Combine flour, garlic powder, salt and pepper in a large Ziplock bag and shake to mix. Add the chicken wings and shake, making sure they are well coated. Remove the wings, shaking off the excess flour and transfer them to the prepared wire racks. Refrigerate uncovered for 1–4 hours.

3. 3

   When ready to cook, preheat the oven to 425°F (220°C). Lightly drizzle the chicken wings with oil, or better yet, if possible, use a sprayable oil to give them a light coat.

4. 4

   Bake in the preheated oven for 35–50 minutes until crispy and cooked through. Mine were perfect in 45 minutes.

5. 5

   In the meantime, combine the sauce ingredients in a small pot (except cornstarch). Simmer over medium-low heat for about 5 minutes to reduce slightly. Mix cornstarch with about a tablespoon (15 ml) of water, making a cornstarch slurry. Add it to the sauce while stirring, and continue simmering for another 5 minutes or so until the sauce is thickened. Set aside.

6. 6

   Add the chicken wings to the sauce and toss to coat. Place the chicken wings back onto the wire racks and broil on high for 3–5 minutes, until browned in spots but not burned. Watch closely and don't walk away during the broiling process. Remove from the oven and serve garnished with sesame seeds, green onions, lime wedges and pomegranate, if using.