Sticky Asian wings

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Step 1

Season chicken wings with salt, pepper and olive oil. Place on a foil lined sheet pan sprayed with nonstick spray. Bake at 350° for 25 minutes. Or air fry at 400° for 20 minutes. In a medium size sauce pan over medium high heat combine sesame oil, garlic and ginger paste. Sauté until fragrant. Add soy sauce, Sriracha, lime juice, honey, water and corn starch mixture, and red pepper flakes. Simmer 2 to 3 minutes until mixture thickens up and cut the heat. Once the wings have been baked for 25 minutes (or 20 minutes in the air fryer) coat wings in the sauce. Bake the wings an additional 25-30 minutes at 425° (or air fry until crisp) until golden brown (about an additional 10-15 minutes)