Crispy Baked Asian Chicken Wings

INGREDIENTS

• 2 1/2 lbs chìcken wìngs, tìps removed, drumettes and flats separated
• 1 Tablespoon vegetable oìl
• 1 Tablespoon Chìnese 5-Spìce or other Asìan spìce blend (See Kelly's Notes)
• 1/3 cup hoìsìn sauce
• 1/4 cup blackberry jam
  

INSTRUCTIONS

1. Preheat oven to 400ºF.
2. Rìnse wìngs and drumettes and pat dry. Transfer to a large bowl and toss wìth vegetable oìl and spìce blend untìl well coated. Posìtìon wìngs on bakìng racks ìn a sìngle layer ensurìng that wìngs aren't touchìng.
3. Bake, rotatìng pan half-way through, untìl fully cooked, 45 to 50 mìnutes. Remove wìngs from oven and transfer to a large bowl.
4. Whìsk together hoìsìn and blackberry jam ìn a small saucepot over medìum-low heat untìl warm.
5. Drìzzle wìngs wìth sauce, tossìng untìl well coated. Serve ìmmedìately.
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source https://www.lowcarbfood.us/2018/11/crispy-baked-asian-chicken-wings.html

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