Recipe: Honey Garlic Chicken Wings

We had these last night, mmmmm so good. The trick is to bake the wings before you add the sauce, so they're nice and crispy.

Preheat oven to 425. On a baking sheet, drop two tbsp of margarine or butter. Put the sheet in the hot oven to melt the butter; remove before butter burns.

Then you take the wings (I always buy the pre-cut kind so I don't have to deal with removing the tips, etc), after you've rinsed them of course, and throw them in a resealable plastic bag filled with a flour-seasoning salt-onion salt-garlic powder mixture. Shake the bag around, remove wings and place on baking sheet.

Bake in oven for 15 minutes, then remove and flip the wings; put back in oven for another 10-15 minutes. Wings should be golden and crispy. While all that baking is happening, prepare the sauce. Oh, and at this point you need to reduce the oven heat to 350.

Honey Garlic Sauce

3/4 cup brown sugar

5 cloves garlic, minced

1 tsp ginger

2 1/2 cups water

5 tbsp honey

1/4 cup soya sauce

Mix these ingredients in a medium saucepan over medium-high heat; bring to boil. Reduce heat to medium.

Stir until mixed 3 tbsp cornstarch and 3/4 cup water in a separate bowl or container, then add to honey-garlic mixture. I usually do this in a tupperware container with a lid -- shake the crap out of it until the cornstarch is dissolved, then just dump it in. Continue to boil over medium heat until sauce is thick and bubbly; remove from heat and pour over chicken wings, turning to coat if needed. This makes a ton of sauce and you'll probably think its way too much for the amount of chicken, but trust me, you do need that much sauce. Half of it gets absorbed into the chicken and the other half turns very thick and sticky.

Bake wings for an addition 30-45 minutes (at the lower temp), then remove and enjoy!

Optional: sprinkle a handful of toasted sesame seeds on wings.