Asian baked crispy chicken wings

Ingredients

• 2 libras Chicken Wings
• 1/2 teaspoon Black Pepper
• 1 teaspoon Salt
• 1 teaspoon Chili Garlic Sauce
• 1 teaspoon Garlic Powder
• 1 Cup All Purpose Flour and 2 tablespoons of Curry Powder (curry powder optional)
• Cooking Oil Spray or Melted Butter
• Toasted Sesame Seeds for Sprinkling
• Garlicky, Ginger, Orange Zest Sauce
• 1/2 Cup Rice Wine Vinegar
• 1/2 to 3/4 Cup Brown Suga
• 2 tablespoons Finely Minced Garlic
• 2 tablespoons Soy Sauce
• 1 Medium Orange Zest
• 1 tablespoon Chili Garlic Sauce
• 1-1/2 teaspoon Finely Minced Ginger
• 2 teaspoons Corn Starch mixed with 1 tbsp of water

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Preparation

• Prepare a baking sheet by lining with aluminum foil and preheat oven to 400º degrees.
• Place chicken in a large bowl. Add the black pepper, salt, chile garlic sauce and garlic powder and mix well.
• Add the cup of flour and curry powder mixture, sprinkling over the chicken coating evenly in the same bowl. Coat thoroughly.
• Place chicken wings on the baking sheet and spray the chicken wings with the cooking oil spray or brush on butter and bake for 30 minutes.
  
• Turn chicken over and cook for an additional 20 minutes. In the meantime, make the sauce.
• Add the rice vinegar, brown sugar, garlic, ginger, orange zest, soy sauce and Chili Garlic Sauce in a saucepan and bring to boil a then simmer for a minute.
• Add the cornstarch mixture and whisk well. Set aside. Once the wings are done, place wings in a large bowl and toss with 1/2 the sauce (you can add more).
• Leaving the remaining 1/2 for dipping if need be. Sprinkle some toasted sesame seed on top and serve hot.