Ingredients
- 3 pounds chicken wings
- 24 2 tablespoons vegetable oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 3⁄4 cup low-sodium soy sauce
- 1⁄4 cup orange juice
- 1⁄4 cup lime juice
- 1/4 cup hoisin sauce
- 1⁄4 cup ketchup
- 1⁄4 cup coconut sugar
- 3 tablespoons white wine vinegar
- 1⁄2 teaspoon powdered ginger
- 1⁄2 teaspoon garlic powder
- 2 teaspoons chili powder
- 2 tablespoons cannaoil
- 2 tablespoons chopped cashews, for garnish
- 2 tablespoons chopped fresh cilantro, for garnish
- Lime wedges, for serving
Directions
Preheat the oven to 400°F.
- Line 2 baking sheets with parchment paper
- Rinse the chicken wings and pat them dry.
- Cut off wing tips and discard.
- Separate wings at joint into 2 pieces.
- Toss wings with vegetable oil to coat and spread out on baking sheets.
- Sprinkle with salt and pepper.
- Bake for 15 minutes.
- Turn wings over and bake an additional 15 minutes until an instant-read thermometer inserted into the wing registers 150°F.
- While wings are baking, make the sauce.
- In a medium saucepan over medium-low heat, whisk together the soy sauce, orange juice, lime juice, hoisin sauce, ketchup, coconut sugar, white wine vinegar, ginger, garlic powder, chili powder, and cannaoil.
- Cook the sauce until it thickens enough to coat the back of a spoon.
- Remove the pan from the heat.
- When the wings are cooked, transfer them to a large mixing bowl.
- Pour the sauce over them and toss the wings with the sauce to coat evenly.
- Arrange the wings on a serving tray and use a spatula to scrape out any sauce that is left in the bowl, drizzling it over the wings.
- Garnish with cashews and cilantro and serve with lime wedges.
