HONEY GINGER SRIRACHA GLAZED WINGS

Hands-on time: 10 minutes Total time: 1 hour Makes: 4 servings

Coating the wings in a blend of cornstarch and salt before baking draws out excess moisture, guaranteeing an irresistibly crisp and crunchy texture. It makes these wings much tastier (and healthier) than their deep-fried counterparts.

Wings: 1 kg separated trimmed chicken wings 3 tbsp cornstarch ¼ tsp salt Zesty Glaze: ⅓ cup liquid honey 2 tbsp Asian chili sauce (such as sriracha) 1 tbsp soy sauce 2 tsp grated fresh ginger 1 tsp lime juice

Garnish: 2 tsp liquid honey 1 tsp grated lime zest Wings: In large bowl, sprinkle chicken with cornstarch and salt; toss to coat. Arrange in single layer on parchment paper–lined rimmed baking sheet. Bake in 400°F oven, turning once, until crisp and golden, 45 to 50 minutes. Zesty Glaze: Meanwhile, in saucepan, cook honey, Asian chili sauce, soy sauce, ginger and lime juice over medium heat, stirring, for 3 to 5 minutes. Set aside; glaze will thicken. Place wings in separate bowl. Spoon glaze over top; toss to coat. Arrange on platter. Garnish: Drizzle with honey; sprinkle with lime zest.

PER SERVING: about 431 cal, 25 g pro, 22 g total fat (6 g sat. fat), 34 g carb (trace dietary fibre, 28 g sugar), 104 mg chol, 557 mg sodium, 247 mg potassium. % RDI: 2% calcium, 11% iron, 5% vit A, 3% vit C, 2% folate.