Soy-Ginger Chicken Wings

Directions

1: Wash hands with soap and water.

2: Rinse fresh produced under cold running water.

3: Preheat oven to 400 degrees Fahrenheit. Place 2 wire racks over 2 rimmed baking pans. With kitchen scissors, snip off and discard wing tips. With sharp knife, split wings at the joint into the middle section and drumette. Place chicken in large bowl. Wash hands after handling raw chicken.

4: In large bowl, toss wings and butter; place on prepared racks so wings do not touch. Wash hands again after handling. Bake wings 45 minutes or until skin is crisp and golden brown and internal temperature reaches 165 degrees Fahrenheit as verified with an instant-read food thermometer, rotating pans halfway through baking.

5: In small saucepot, heat garlic, ginger ale, soy sauce, sugar, ginger and crushed red pepper to a boil over medium-high heat, stirring frequently. In small bowl, whisk cornstarch and 1 tablespoon cold water; whisk into ginger ale mixture and boil 1 minute or until thickened. Transfer sauce to separate large heat-proof bowl. Makes about 1 cup.

6: Add wings to sauce; toss to coat. Serve wings sprinkled with onions.