Vietnamese Baked Chicken Wings

• Meat

  • 2 1/2 lbs Chicken wings

• Produce

  • 4 Garlic
  • 1 tsp Garlic powder
  • 2 Green onion

• Condiments

  • 1 tsp Chili garlic sauce
  • 2 tsp Fish sauce

• Baking & Spices

  • 2 tbsp Baking powder
  • 2 tsp Chili powder
  • 1/2 cup Flour
  • 1/2 tsp Pepper, ground
  • 1 tsp Salt
  • 2 tbsp Sugar

• Oils & Vinegars

  • 1 Cooking spray
  • 2 tsp Rice vinegar

Found on foodfashionandfun.com

Description

Ingredients

• For the Wings
• 2½-3 pounds Chicken Wings, ends trimmed and wings and drumettes separated
• ½ cup Flour
• 1 teaspoon Salt
• 2 teaspoon Chili Powder
• 1 teaspoon Garlic Powder
• ½ teaspoon Ground Pepper
• 2 tablespoon Baking Powder
• Cooking Spray
• For the Sauce
• 2 tablespoons Sugar
• 4 Garlic, minced
• 2 Green Onion, chopped
• 2 teaspoons Rice Vinegar
• 2 teaspoons Fish Sauce
• 1 teaspoon Chili Garlic Sauce (optional)

Directions

• Preheat oven to 425 degrees.
• Place the chicken wings in a gallon size resealable plastic bag and then set aside.
• Combine the flour, salt, chili powder, garlic powder, ground pepper, and baking powder in small bowl.
• Pour the flour mixture over the chicken, seal the bag and then toss until the chicken is coated.
• Place the chicken on baking sheets that are covered in non-stick silicone baking mat (silpat mat) or aluminum foil that’s been sprayed with cooking spray. Make sure to leave at least a ½ inch between wings so they don’t stick together during cooking.
• Place the baking sheets in the oven for 25-30 minutes, flipping a few times to make sure the skin gets crispy.
• While the chicken is baking, make the sauce.
• Combine all the ingredients in a small bowl and stir to until combined and the sugar has dissolved.
• Once the chicken has finished cooking, remove the baking sheets from the oven.
• Place the chicken wings in a bowl and then toss with the sauce.
• Serve immediately.