2 lbs chicken drumettes (or wingettes and drumettes mixed)
Marinade and finishing sauce
2 Tbsp canola oil
1 tsp sesame oil
2 Tbsp rice vinegar
3 Tbsp soy sauce
2 Tbsp Korean red chili paste (Gochuchang) - can substitute by mixing 1 ½ Tbsp Sambal Oelek or other chili paste with ½ tsp sugar
2 Tbsp lime juice
1 tsp lime zest
1 Tbsp grated fresh ginger
2 cloves garlic, finely minced
2 Tbsp brown sugar
2 green onions, finely chopped
½ tsp dried chili flakes (optional)
Preheat oven to 375F
Combine all marinade / finishing sauce ingredients in a bowl. Stirring until sugar is dissolved. Divide sauce into two equal portions. Half will be used to marinade wings. The remaining half will become the finishing sauce.
With half of the sauce marinate chicken wings for 15 minutes, or overnight. A resealable freezer bag can be used.
Line a baking sheet with foil and then position a rack on the baking sheet large enough to hold all the wings in one layer. Spray the rack with non-stick cooking spray. Position wings on rack.
Place wings in the oven and bake for 30 minutes, or until wings are cooked through and brown. Transfer wings to a serving platter and drizzle with the finishing sauce.