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1
Preheat the oven to 425u00b0 F.
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2
Line a large baking sheet with aluminum foil and place a roasting rack on top.
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3
Cover the roasting rack with another sheet of aluminum foil and spray with nonstick cooking spray. Use a fork to poke holes throughout the surface of the foil.
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4
Rinse the chicken wings under cold water and pat dry with paper towels.
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5
Place the chicken wings in a gallon-sized Ziploc bag. Sprinkle in the baking powder. Seal the bag and shake until the wings are evenly coated in baking powder.
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6
Drizzle the canola oil into the bag of chicken wings. Seal the bag and shake once more to lightly coat the chicken wings in oil.
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7
Arrange the chicken wings onto the foil-covered roasting rack.
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8
Transfer the baking sheet to the preheated oven.
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9
Bake the chicken wings for 45-50 minutes, until browned and crispy.
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10
Place the water, soy sauce, honey, brown sugar, rice vinegar, fish sauce, and toasted sesame oil in a small saucepan. Grate or press the garlic clove and ginger root into the pan.
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11
Set the pan over medium heat and bring to a low boil. Allow the mixture to bubble for 5-7 minutes, whisking occasionally, or until it is reduced to about 1/2 cup.
