This recipe is from Natalie Keng’s debut cookbook, Egg Rolls & Sweet Tea: Asian Inspired, Southern Style.
Flying Chicken Roasted BBQ Wingettes
1⁄2 teaspoon vegetable oil
1⁄3 cup all-purpose flour
2 tablespoons grainy sweet potato starch (optional)
1⁄2 teaspoon garlic powder
1⁄4 teaspoon white pepper
1⁄2 teaspoon salt
2 pounds uncooked chicken wingettes or flats
3 tablespoons unsalted butter
1 tablespoon coconut oil
1⁄4 cup Homemade Sweet Chili Peach Dressing
1⁄4 cup Homemade Teriyaki Sauce
Shichimi togarashi (optional)
Preheat the oven to 400ºF. Using a pastry brush or a small piece of paper towel, lightly grease a baking sheet with vegetable oil.
In a ziplock bag or a large bowl with a lid, combine the flour, potato starch (if using), garlic powder, white pepper, and salt. Depending on the size of the wings, more than one bag may be needed. Add the chicken to the bag and shake briskly to evenly coat the wingettes. Refrigerate the bag of wings while you prepare the sauce.
In a small pan over low heat, melt the butter and coconut oil. Mix in the chili peach dressing, the teriyaki sauce, and the shichimi togarashi (if using). Transfer the sauce to a heatproof bowl. Using tongs, thoroughly coat each wingette in the sauce and lay out on the prepared baking sheet.
Bake for about 40 minutes, or until the chicken is crispy brown on the outside and reaches an internal temperature of 165ºF. Halfway through the cooking time, flip each wing over to ensure even baking.
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