For The Chicken Wings

12 Large Chicken Wings
Two Tablespoons Of Canola Oil
A Teaspoon Of Sesame Oil
A Teaspoon Of Sea Salt
A Teaspoon Of Garlic Powder
A Teaspoon Of Red Cayenne Pepper
Two Teaspoons Of Sesame Seeds

For The Sauce

A Teaspoon Of Finely Chopped Fresh Ginger
A Minced Garlic Clove
A Tablespoon Of Finely Chopped Scallion
The Juice Of ½ Lime
1/3 Cup Of Soy Sauce
A Tablespoon Of Sriracha Sauce
Two Tablespoons Of Canola Oil
A Tablespoon Of Honey
A Teaspoon Of Sesame Oil

Preheat the oven to 375 degrees.

Split the chicken wings at the joint and discard the tips. Whisk the sesame oil and the canola oil until well blended. Combine the wings, the canola oil, and the sesame oil in a large bowl. Mix well so that the chicken gets coated with the oil. Add the garlic powder, the sea salt, and the red cayenne pepper. Mix again. Spread the wings out on a baking sheet. Roast the chicken wings in the preheated oven for 45-50 minutes until the skin is crispy and golden brown.

In the meantime, combine the ginger, the garlic, the scallion, the lime juice, the soy sauce, the Sriracha sauce, two tablespoons of canola oil, the honey, and the sesame oil in a saucepan. Whisk the mixture while cooking on low heat for 4 minutes until all of the ingredients are well incorporated.

Coat the chicken wings with the sauce in a mixing bowl while the wings are hot. Garnish with the sesame seeds and serve.