Ginger Garlic Chicken Wings

I found this recipe a while back at americanfood.about.com and really enjoyed it. It is very tasty and crispy. I freeze the wing tips for future use for making chicken broth.

• Ready In: 55 mins
• Serves: 4
• Yields: 40 wings

Ingredients

• 5  lbs chicken wings, cut apart, tips removed
•  pepper
• 2  tablespoons  hot sauce
• 1  tablespoon  vegetable oil
• 1 1⁄2 cups all-purpose flour
• 1⁄2 cup cornmeal
• 1⁄2 cup parmesan cheese
• 1  tablespoon  celery salt
•  nonstick cooking spray

• glaze

• 3  crushed garlic cloves
• 2  tablespoons ginger, finely grated
• 1⁄4 teaspoon cayenne pepper (optional)
• 1⁄2 cup rice vinegar
• 1⁄2 cup brown sugar, packed
• 2  teaspoons soy sauce

Directions

1. Preheat oven to 400 degrees F.
2. Place the chicken wings in a large mixing bowl, and season generously with pepper. Add hot sauce and vegetable oil, and toss with tongs to coat evenly. Add the flour, cormeal, parmesan and celery salt to a large plastic bag, add the wings and shake thoroughly.
3. Cover two half-sheet pans with foil, and spray well with the non-stick spray.
4. Distribute the chicken wings evenly on the pans.
5. Bake for 20 minutes, turn the chicken wings over, and bake for another 20 minutes, or until browned and crusty and cooked thoroughly.
6. While the chicken wings are baking, add the glaze ingredients to a saucepan, and bring to a boil over medium heat. Turn off and reserve. When the chicken wings are done, transfer into a clean bowl while still hot, and pour over the glaze. Toss until all the chicken wings are coated well, and transfer onto a serving platter.