Mojito Chicken Wings With Wasabi Mint Cream Sauce

Rinse the chicken wings in cold water and dry well.

Sprinkle chicken on all sides with salt and pepper. Sprinkle with cornstarch and rub to coat.

In a large bowl, add the ponzu, honey, rum, chili sauce, garlic powder and sesame seeds, stirring well to combine. Add the chicken wings and toss to coat. Cover bowl with plastic wrap and place in the fridge for ten minutes.

Preheat the oven to 425 F.

Line a baking sheet with aluminum foil. Arrange the chicken wings on the baking sheet (save the marinade). Once the oven is preheated, bake the wings at 425 F for ten minutes.

While the chicken is baking, add the remaining marinade to a pot over medium high heat, stirring frequently. Cook and reduce until thickened and syrupy, about 8-10 minutes.

Once the marinade has reduced, remove the chicken from the oven and brush it with the thickened marinade, turn them over, brush with marinade on the other side. Return wings to the oven and allow to cook for an additional 10 minutes, basting again after that.

Then put them back in the oven and allow chicken to bake until cooked through, an additional 10-15 minutes. So the total cooking time for the chicken will be approximately 25-35 minutes, requiring basting every ten minutes.

Remove from the oven and sprinkle with sesame seeds.

To make the sauce, add the Greek yogurt, wasabi, cilantro, mint, and lime juice into a bowl and mix to combine.

Serve the sauce alongside the wings as a dipping sauce.