Preheat oven to 400°F. Line baker’s pan with nonstick foil or spray with pan spray. Place wings on pan and drizzle with melted butter. Bake uncovered for 30 minutes or until done. Chicken is done when punctured with a fork and juices run clear. Internal temperature must reach 165°F.
When wings are done, remove from the oven. These can work as a “now or later” dish. If finishing the wings later, cool down, cover and refrigerate for frying later. If for “now,” proceed to the next step!
*In a large frying pan or electric skillet, heat enough vegetable oil to go ½” deep. Heat to 350°F (medium). Fry wings for 5 minutes or until heated through and crispy. Use a spatter shield if available.
Meanwhile, in a small saucepan, combine all of the sauce ingredients, taking care to whisk the dry ingredients into the liquid so they do not clump.
Heat the sauce to boiling. Reduce to a simmer and cook for 7 minutes or until sauce is reduced and thickened.
Toss the wings in the Asian Citrus sauce and serve!