Chili Garlic Sauce Baked Chicken Wings

Nothing is more delicious than a meal that has several flavorful components to choose from and using Convection to cook several dishes at one time makes it easy. In this video, I am baking chili sauce chicken wings with some pork meatballs seasoned with garlic and ginger and steaming some rice and bok choy.

Asian-influenced recipes are simple to prepare but all that great flavor comes from a combination of ingredients, so begin by measuring out all the ingredients you will need for each recipe for easy assembly.

The chicken wings are seasoned with a dry rub and some oil before baking then tossed in a flavorful sauce when they come out of the oven. The ground pork is mixed with some seasoning and finely minced ginger and garlic then scooped into balls. Prep time is about 15 minutes and both dishes will cook for approximately 20 minutes in the oven. I used my steam oven to steam some rice and the greens and everything was ready to serve at one time.

Ingredients

For the Wings

2 lbs party wings

1 tsp ground paprika (smoked is fine)

¼ tsp garlic powder

¼ tsp turmeric

⅛  tsp cinnamon

⅛ tsp cayenne pepper

1 tsp Kosher salt

1 tsp granulated sugar (optional)

2 tbsp vegetable oil

For the Sauce

¼ cup soy sauce

½ cup honey

1 tsp sesame oil with chili sauce

1 tsp freshly squeezed lime juice

1 tsp ground coriander

1 tsp cornstarch

Preparation

Heat the oven in the Convection Roast or Convection Bake mode at 425 degrees.

Combine the chicken wings with the seasoning and oil and spread onto a rimmed baking pan, (foil lined for easy clean-up)

Place the pan in the oven in the top part of the oven closer to the top heating element. If making the Asian Pork Meatballs with Garlic and Ginger at the same time,  place the pan with the meatballs in the lower part of the oven. Set the timer, cook for 20 minutes then remove the meatballs.

For added crispness, increase the oven temperature to 475 degrees and cook the chicken for another 5 - 8 minutes.

To make the sauce, combine all the ingredients in a small saucepan except the cornstarch. Combine the cornstarch with a tablespoon or so of the cold sauce ingredients to make a slurry. Heat the sauce ingredients over moderate heat then stir in the slurry and cook till it thickens slights. Pour over the chicken before serving.