Steps
- 1
Preheat oven to 475 degrees. Combine the flour and breadcrumbs in a small mixing bowl. Whisk the egg(s) and milk together in a small bowl.
- 2
Place a piece of foil or parchment paper onto a cookie sheet and spray with non-stick cooking spray.
- 3
Working with one piece of chicken at a time, dip each piece into the egg mixture, then into the breading blend (double coat if desired) Tip: Use one hand to handle the egg mixture and the other hand for the breading to make it easier.
- 4
Arrange the chicken on the baking sheet and then spray a light coating of cooking spray over the chicken pieces. Bake for 8-10 minutes or until chicken is cooked through and begins to lightly brown.
- 5
Turn the heat up to broil and continue to cook the chicken for 1-2 more minutes or until the surface begins to become golden brown and crispy, watching it carefully.
- 6
Make the sauce:
- 7
In another bowl add the soya sauce, rice vinegar, rice wine, sriracha sauce and mix well until fully incorporated.
- 8
Heat your favorite skillet or pan on medium flame and add the sesame oil, make it hot.
- 9
Gently add the crushed garlic and ginger julienne to the hot oil and saute for few minutes until fragrant.
- 10
Next add the dried crushed red chili flakes and saute for a few minutes
- 11
Pour the prepared sauce into the pan, increase the heat and keep on stirring until it thickens and becomes like a syrup.
- 12
Now add the bonless chicken wings into the pan and toss it until fully coated with the sauce. Continue this on low flame.
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