Baked Sticky Wings with Asian BBQ Sauce

The original recipe called for deep frying but I prefer the oven baked.  These are mildly spicy and were enjoyed by the whole family.

SAUCE
2 tbsp Oyster Sauce
2 tbsp Thai Chili Sauce
1 tsp Curry paste
1 tbsp chopped garlic
2 tbsp peeled and minced ginger
1 green onion, thinly sliced
3 tbsp soy sauce
2 tbsp rice vinegar
3 tbsp brown sugar
1/4 cup water
1 tbsp honey
2 tsp sesame oil

WINGS
1 kg chicken wings, wing tip discarded, cut in half
1 cup rice flour
Salt and freshly ground pepper
Pinch Cayenne powder
Vegetable oil

• Combine all Sauce ingredients in a medium pot over high heat.  Bring to boil, remove from heat immediately and let cool.
• Take 1/4 cup of mixture and toss with wings.  Reserve remaining sauce.  Marinate for 2 to 4 hours.  Remove wings from marinade.  Discard marinade.
• Season rice flour with salt and pepper and cayenne.  Toss wings with flour mixture.
• Place on parchment paper lined tray in oven at 400F for 20 -25 minutes.  Turning once.
• Bring remaining sauce to a boil in medium saucepan.  Remove from heat and toss with wings.