Ed, I too, like some of the crispy Chinese chicken wings. They know how to crisp up that skin on them and the Asian sauce is good, especially if it has a little heat in it. LOL.
Because of the sodium restriction I use a cajun seasoning mix that I make with no salt in it and cover the wings with that before baking them in the oven. They actually turn out pretty good if you can get past he no salt part of the taste.

image