5dried red chilies (such as Tianjin), stems and seeds discardedor substitute 1/2 teaspoon red chili flakes
To Serve
2cupssteamed broccoli florets
2scallionsthinly sliced
1teaspoonsesame seeds
Instructions
Preheat oven to 400° F. Line rimmed baking sheet with foil. Place rack onto pan.
For the Rub
Combine rub dry spices in a zipper top bag. Add chicken wings and shake to coat. Place wings on prepared rack. Bake in oven for 50-60 minutes, until skin is crispy.
For the Sauce
Make a slurry with soy sauce (coconut aminos for gluten free) and corn starch and reserve. In a small sauce pan saute grated ginger, minced garlic, and dried chilies in 1 Tbl. oil for 1 minute. Once the aromatics are sizzled in a little oil, add chicken broth, rice wine vinegar, hoisin, sesame oil, and brown sugar to sauce pan. Bring to a simmer, then whisk in soy sauce slurry. Bring to a gentle boil until sauce thickens, thin with water for desired consistency.
Toss baked wings in prepared sauce. Serve with steamed broccoli. Garnish with sliced scallions and sesame seeds.
Notes
Recipe note: We achieved our desired level of hot & spicy after bringing to a boil, so I removed the dried chilies at that time.