2 pounds chicken wings
1/4 cup packed brown sugar
1/4 cup reduced sodium soy sauce
2 tablespoon lime juice (about 1 large lime or 2 small)
1 tablespoon Chinese 5 Spice Blend
1 tsp Garlic Powder
1 teaspoon Yellow Indian Curry
1 teaspoon Ground Ginger
1/2 teaspoon Kosher Flake Sea Salt
1 teaspoon Sriracha/ Asian hot chili sauce
2 tablespoons baking powder
1 cup water
1/2 cup Cask Aged 5 Year Balsamic Vinegar
1/3 cup reduced sodium soy sauce
1/4 cup granulated sugar
1/2-1 teaspoon Sriracha or your favorite spicy Asian style sauce
Sliced green onions
Combine marinade ingredients in a large zipper bag, add chicken and marinate for at least 4 hours or overnight.
Preheat oven to 400 degrees. Line baking sheet with foil and lightly spray with nonstick cooking spray.
Drain excess marinade from chicken and pat dry with paper towels. Add chicken to a clean zipper bag and add baking powder and toss until wings are evenly covered. The baking powder makes them crispy but does not affect the taste.
Bake on the middle rack of the oven for about 40 minutes then turn oven to broil and broil for about 3-5 minutes on each side or until crispy. Check frequently to make sure you don't burn them.
While the chicken is baking make the sticky sauce. Combine water, balsamic vinegar, soy sauce, and sugar in a large frying pan and bring to a boil. Once it comes to boiling reduce heat to a simmer for about 10-15 minutes or until sauce is reduced by about 2/3 and is a nice sticky glaze that coats the back of a spoon. Be careful not to burn. Remove from heat and stir in Sriracha or other spicy sauce to taste.
Remove chicken from oven and add to hot glaze in frying pan and stir with a spatula until evenly coated with the sticky sauce. Transfer to serving plate and sprinkle with sliced green onions.
Remove the chicken pieces from the pan and set aside.
Place the pan on the burner on high heat. Add the apples and boil down the sauce by half. When the sauce reduces to the point where it's a little syrupy, add the cream and turn down the heat. Add salt and pepper to taste.
To serve, spoon some apples and onions on the plate, top with a piece of chicken and spoon sauce over the top.