Thai Sticky Wings

Wings: 2lbs Chicken Wings 2 Cups Panko 1/2 Cup Sliced Almonds 2 Cups Flour 3 eggs Coconut Oil Spray (or any canned spray would work) Salt and Pepper Sauce: 1/2 Cup Sweet Chili Sauce 1/2 Cup Water 1/4 Cup Brown Sugar 1/4 Cup Soy Sauce 2 Tbs Seasoned Rice Vinegar 2 Tbs Lime Juice 1 Tsp Ginger- Fresh Grated 1 Clove Garlic Minced 1/4 Tsp Red Pepper Flakes Optional Cilantro For Garnish

In a food processor put 2 cups of panko crumbs and 1/2 cup of sliced almonds until it becomes fine crumbs. After seasoning with salt and pepper dip the wings in flour, eggs then the panko/almond mixture. Refrigerated the chicken wings on a greased pan for about 15 mins for the coating to set. After refrigerated spray the tops with coconut oil spray and bake in a 425 degree oven for 20 mins, flipping them half way through the cooking time. While they bake make the sauce in a med size sauce pan on the stove. Combine all sauce ingredients at med-high heat until boiling, then lower to medium heat for 7-8 mins until thickened. slightly cool the sauce then dipped each chicken wing until coated. Sprinkle with optional cilantro for garnish.