Yield: 4 servings.
4 pounds chicken wings and drummettes
1/8 cup wing seasoning (see note)
1/2 cup coriander wing sauce (see note)
2 tablespoons canola oil
Sesame seeds and watercress for garnish
1. Heat oven to 400 F.
2. Put chicken, wing seasoning and oil in large bowl. Mix well. Place chicken on nonstick, foil-lined cookie sheet. Bake until thickest part of the chicken reaches 165 F.
3. While chicken bakes, warm coriander wing sauce. Toss cooked wings in sauce and serve hot. Garnish with sesame seeds and watercress.
Wing seasoning: Combine 2 tablespoons Kosher salt, 2 tablespoons ground paprika, 2 tablespoons sugar, 1/2 teaspoon ground black pepper, 1/2 teaspoon turmeric, 1/2 teaspoon ground cinnamon, 1/2 teaspoon granulated garlic and 1/4 teaspoon cayenne pepper.
Coriander wing sauce: In nonstick pot, simmer 1 tablespoon chili powder, 1/2 teaspoon ground ginger, 1 tablespoon lime juice, 1 tablespoon ground coriander, 1/2 cup soy sauce and 1 cup honey. Mix 2 tablespoons cornstarch and 1 tablespoon water. When mixture begins to thicken slightly, add cornstarch mixture. Stir until sauce thickens nicely.