GENERAL TSO'S CHICKEN WINGS

This if from my new Michael Smith cookbook, and it turned out perfectly! I adapted it slightly to use some of my Epicure products.

For the baked wings:
1 c. flour
2 tsp. baking powder
2 tsp. sea salt
lots of freshly ground pepper
4 eggs
24 chicken wings
1/2 c. cornstarch

For the sauce:
1/2 c. sugar
1/2 c. ketchup
1/2 c. water
1/4 c. vinegar
2 tbsp. Epicure's Sesame Ginger Dressing Seasoning
1 tbsp. Epicure's Sriracha Seasoning
1-2 tbsp. freshly grated ginger
2 tbsp. soy sauce
2 tbsp. cornstarch
Epicure's Sesame Crunch Topper
1 green onion, thinly sliced

Combine flour, baking powder, salt & pepper in a small bowl. Whisk in eggs. In a large bowl, coat chicken wings with cornstarch, and then add the egg mixture and stir to coat the wings. Place wings on a lined baking sheet and bake at 375 F for 1 hour. Meanwhile, combine first 7 ingredients for the sauce in a saucepan. Combine soy sauce and cornstarch in a small dish until smooth, then add to the sauce. Bring to a gentle boil, then reduce heat and simmer until thickened. When wings are done, put them in a large bowl and pour the sauce over top. Plate them and sprinkle with Sesame Crunch Topper and green onions.