Makes about a dozen wings
2 tablespoons baking powder
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
1.5 pounds wings, about 12
1/2 teaspoon oil
2 cloves garlic, minced
1 teaspoon fresh grated ginger
3/4 cup orange juice
3 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon rice vinegar
1/4 - 1/2 teaspoon red pepper flakes
Good pinch Kosher salt & pepper
1 teaspoon orange zest
2 tablespoons cornstarch
Diced green onions and sesame seeds to garnish
Remove wings from package, dry really well with paper towels and put in fridge uncovered about an hour
Preheat oven to 425
Combine baking powder, garlic powder and salt & pepper - mix well
Put chicken in a bowl and toss with the mixture to coat wings well
Shake off excess, and put wings on a greased baking sheet, or better yet on a greased rack on a baking sheet
Cook 45 minutes to an hour, turning every 20 minutes until about 180 degrees
While they cook, heat a small pan over medium heat, add oil, garlic and ginger
When fragrant, add orange juice and stir to mix together
Add the soy, brown sugar, vinegar, red pepper, salt, pepper and orange zest - stir and let simmer 3-4 minutes, then turn off until wings are ready
Mix cornstarch well with a couple tablespoons of water, turn the heat back on the sauce, and stir in about half of the cornstarch mixture
Stir through well and let it start to thicken - if you want it thicker add more of the cornstarch a teaspoon at a time
Toss with wings, and garish with green onion & seeds