Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Place the chicken on the baking sheet in an even layer. Drizzle with olive oil. Season with salt and pepper, to taste, optional. Bake for 40-45 minutes or until cooked through, flipping halfway.
While the wings are baking, make the sauce. Add the cornstarch, rice wine vinegar, corn syrup, sugar, chili-garlic sauce, soy sauce, lemon juice, ginger, and salt to a blender. Blend until smooth and well combined.
Pour into a saucepan and bring to a boil. Reduce the heat to medium-low and simmer for about 20 minutes. The sauce will start to thicken.
When the wings are done, remove from the oven and place in a large mixing bowl. Pour the sauce over the top and toss to coat.
Serve immediately. Pairs well with a side of cilantro lime rice.
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Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Place the chicken on the baking sheet in an even layer. Drizzle with olive oil. Season with salt and pepper, to taste, optional. Bake for 40-45 minutes or until cooked through, flipping halfway.
While the wings are baking, make the sauce. Add the cornstarch, rice wine vinegar, corn syrup, sugar, chili-garlic sauce, soy sauce, lemon juice, ginger, and salt to a blender. Blend until smooth and well combined.
Pour into a saucepan and bring to a boil. Reduce the heat to medium-low and simmer for about 20 minutes. The sauce will start to thicken.
When the wings are done, remove from the oven and place in a large mixing bowl. Pour the sauce over the top and toss to coat.
Serve immediately. Pairs well with a side of cilantro lime rice.
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