Crushed wasabi peas are a fun, colorful garnish for these sticky-spicy-sweet wings. Look for them in your grocery store’s Asian section.

2 tsp. wasabi powder
1-1/2 cups pure maple syrup
3/4 cup soy sauce
3 medium cloves garlic, finely grated
1-1/2 lb. chicken wings, drumettes separated from winglets
Cooking spray
1/2 cup crushed wasabi peas
Mix the wasabi powder with 1 Tbs. water and let sit for 5 minutes. Combine the maple syrup, soy sauce, and garlic in a 4-quart saucepan, and whisk in the wasabi. Simmer over low heat, whisking occasionally, until reduced to 2 cups, 20 to 25 minutes. (Monitor closely, and if it starts to bubble over, remove from the heat briefly.) Let cool to room temperature.

In a medium bowl, toss the wings with half of the syrup mixture. Cover and refrigerate for 1 to 2 hours, turning occasionally.

Position a rack in the center of the oven and heat the oven to 400°F. Meanwhile, let the wings sit at room temperature.

Spray a foil-lined rimmed baking sheet with cooking spray. Shake the excess marinade off the wings and arrange them in a single layer on the baking sheet. (Discard the marinade.) Roast until cooked through and crisp on the outside, about 30 minutes, flipping halfway through.

Transfer the wings to a large bowl. Toss with the remaining syrup mixture, and let sit for 10 minutes, tossing occasionally.

Put the crushed wasabi peas in a pie plate or wide, shallow bowl. Roll each wing in the crushed peas, and serve.

nutrition information (per serving):
Calories (kcal): 370, Fat (kcal): 12, Fat Calories (g): 110, Saturated Fat (g): 3.5, Protein (g): 18, Monounsaturated Fat (g): 5, Carbohydrates (mg): 47, Polyunsaturated Fat (mg): 2.5, Sodium (g): 90, Cholesterol (g): 1870, Fiber (g): 0,