Baked Spicy Asian Chicken Wings

Preheat the oven to 425 F.

In a large bowl, toss together the wings, oil and five spice powder until all the wings are evenly coated. Set aside.

In a small bowl, whisk together the chili sauce, soy sauce, honey and jam until combined. Pour half the mixture over the wings and toss to coat. Set aside the rest for the moment.

On a wire rack placed over a rimmed baking sheet, place the wings in a single layer being sure they are not touching. Bake in the oven for 25-30 minutes or until the wings are golden and crispy.

While the wings are baking, bring the remaining glaze to a boil stirring constantly. Once it hits a boil, reduce heat to a simmer. Cook for 2-3 minutes and then remove from the heat.

When done, remove wings from the oven and transfer to a serving dish. Drizzle the remaining glaze over the wings. Sprinkle with sesame seeds and chopped scallions, if desired. Serve immediately.