Oven fried chicken wings with ginger garlic glaze

Cut each wing between the drum and the flat through the joint and cut off the tip.

Season the wings with salt and pepper, toss with Frank's hot sauce and coat them lightly with grapeseed oil.

Shake the wings with a rounded cup of plain flour in a large plastic bag until all coated with no wet spots.

Space them on two oiled foil-lined half sheet pans and spray the wings themselves with oil so they fry crisp.

Bake at 400F for half an hour, turn them over and bake another half hour, until sticky, caramelized and crispy.

For the sauce combine the crushed garlic, ginger, sambal, rice vinegar, brown sugar and soy sauce, bring to a boil, taste and adjust, then turn it off.

Toss half the sauce through half the wings in a bowl until evenly coated, then return them to the sheet pan.

Let them cool five to ten minutes so the sauce soaks into the coating.