Sticky No-Ketchup Empress Chicken Wings

Chicken Wings

• 1.3 kg chicken wings
• 1¼ tsp salt
• ¾ tsp black pepper
• 1¼ tsp garlic powder
• ¾ tsp red chili powder or paprika
• 2½ tbsp cornstarch
• 1½ tbsp oil

One-Bowl Empress Sauce

• 3 tbsp Naked & Saucy 57% Less Sodium Soy Sauce
• ½ tsp dark soy sauce, optional, for deeper colour
• 3 tbsp brown sugar
• 2 tbsp rice vinegar or white vinegar
• 3 garlic cloves, minced
• 1¼ tsp fresh ginger, finely grated
• ¾–1 tsp chili flakes, to taste
• 1¼ tsp sesame oil
• ⅓ cup water
• 1¼ tsp cornstarch
• 1½ tbsp additional water

For Garnish

• Sliced green onions
• Chili flakes, optional

Instructions

1. Season the wings: Pat the chicken wings dry. Add the salt, black pepper, garlic powder and red chili powder or paprika. Add 2½ tablespoons cornstarch and the oil, then toss until evenly coated.
2. Cook in the Ninja Indoor Grill: Preheat to 390°F (199°C). Arrange the wings in a single layer in the basket. Cook for about 20 minutes, turning or tossing halfway through, until browned, lightly crisp and fully cooked. The thickest part of the chicken should reach 165°F (74°C).
3. Mix the sauce: In one bowl, whisk together the less-sodium soy sauce, dark soy sauce, brown sugar, vinegar, garlic, ginger, chili flakes, sesame oil, ⅓ cup water, 1¼ teaspoons cornstarch and the additional 1½ tablespoons water. Whisk until the cornstarch is completely dispersed.
4. Cook the sauce: Pour the entire mixture into a pan at once. Cook over medium to medium-low heat, stirring regularly. The sauce will thicken as it heats. Continue until smooth, glossy and slightly sticky.
5. Toss: Add the cooked wings to the pan and toss until every wing is generously coated in the glossy Empress sauce. Let them cook briefly in the sauce so the glaze clings well.
6. Finish: Transfer to a serving bowl and garnish with sliced green onions and a light sprinkle of chili flakes, if desired. Serve hot.