Pat wings dry and season with salt. Refrigerate overnight or for at least a few hours.
Pat dry again and toss wings with 2-3 tablespoon Asian Zing Seasoning along with 1 tablespoon baking powder.
Lay wings out on a baking rack over a sheet pan. Bake for 1 hour at 275 degrees F
After one hour spray or brush your favorite oil or animal fat lightly over the wings to help them crisp up even more.
Then raise heat to 425 and cook for 30-45 minutes until crispy. (pro tip: Refrigerating the wings after the first cook will help the wings become more tender and come away from the bone easier)
While the wings are finishing up heat a pan over medium with butter, garlic, ginger and scallions sauté until garlic and ginger begin to carmelize . Add remaining ingredients to pan and reduce for 1 minute while stirring. Shut off heat and whisk in 1 extra tablespoon of butter.
Once wings are crispy and fully cooked brush the sauce onto each wing individually and serve extra sauce on the side.