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1
Rinse the chicken wings in cold water and dry well.
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2
Sprinkle chicken on all sides with salt and pepper.
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3
Sprinkle with cornstarch and rub to coat.
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4
In a large bowl, add the ponzu, honey, rum, chili sauce, garlic powder and sesame seeds, stirring well to combine.
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5
Add the chicken wings and toss to coat.
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6
Cover bowl with plastic wrap and place in the fridge for ten minutes.
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7
Preheat the oven to 425 F.
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8
Line a baking sheet with aluminum foil.
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9
Arrange the chicken wings on the baking sheet (save the marinade).
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10
Once the oven is preheated, bake the wings at 425 F for ten minutes.
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11
While the chicken is baking, add the remaining marinade to a pot over medium high heat, stirring frequently.
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12
Cook and reduce until thickened and syrupy, about 8-10 minutes.
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13
Once the marinade has reduced, remove the chicken from the oven and brush it with the thickened marinade, turn them over, brush with marinade on the other side.
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14
Return wings to the oven and allow to cook for an additional 10 minutes, basting again after that.
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15
Then put them back in the oven and allow chicken to bake until cooked through, an additional 10-15 minutes.
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16
So the total cooking time for the chicken will be approximately 25-35 minutes, requiring basting every ten minutes.
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17
Remove from the oven and sprinkle with sesame seeds.
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18
To make the sauce, add the Greek yogurt, wasabi, cilantro, mint, and lime juice into a bowl and mix to combine.
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19
Serve the sauce alongside the wings as a dipping sauce.
