Baked Asian Chicken Wings


  • 10 wings

  • Makoto Ginger, Honey Ginger, Orange Ginger Dressing or Teriyaki Sauce

Set a pot of water to boil with a steam insert inside. Once it's boiling, steam the wings for 20 minutes and then place them on a foil-lined cookie sheet. Cook in an oven preheated to 425°F degrees. Bake for 15 minutes, then flip the wings and bake for another 15 minutes. Flip the wings, baste with the dressing or sauce and return to the heat for another 5 minutes. Flip and baste again, baking for a final 5 minutes. 

The skin will be crispy and meat juicy! Serve with additional sauce and garnish with your favorite fresh herbs. Enjoy!