Preheat oven to 425°F

Line a large baking sheet with Reynolds Wrap^® Non-Stick Foil . Make sure the dull, non-stick side is facing up. Use two overlapping sheets of foil if necessary to cover the entire bottom.

Remove the chicken wings from packaging, pat dry with paper towels, and place into a large bowl.

Pour 3 tablespoons of soy sauce and a couple tablespoons of cooking oil, such as avocado oil, over the wings. Toss the wings in the sauce, making sure they’re well coated.

Cover the bowl and set the chicken into the refrigerator for 15 minutes.

Place the marinated chicken wings onto the prepared baking sheet, spacing the wings at least ½-inch apart from each other.

Bake at 425°F for 17 to 19 minutes, until the internal temperature reaches 165°F.

Remove the wings from the oven. Use a paper towel to soak up any chicken juices from the pan. This will help the sauce stick to the wings better.

For the sauce, pour the soy sauce, rice vinegar, sesame seed oil, maple syrup, and water into a small sauce pot. Add the grated ginger and garlic.

Whisk everything together. Cook the sauce over medium heat, bringing to a simmer. Simmer the sauce for about 8 to 10 minutes.

Combine the cornstarch with 2 tablespoons of water in a small ramekin. Add the slurry to the sauce, whisk, and cook for 1 minute until the sauce has thickened. Remove it from the heat.

Use a pastry brush to apply the sauce to the chicken wings, generously coating them on both sides.

Place the sauce coated wings back into the oven for an additional 5 minutes.

Remove the wings from the oven, garnish with sesame seeds and chopped scallion, and enjoy! These wings are best enjoyed right away with extra sauce on the side for dipping.

PREHEAT grill to medium-high, about 400°F. TEAR four 14-inch sheets of Reynolds Wrap^® Heavy Duty Aluminum Foil and lay them on your counter.

NEATLY PILE 1/4 of each of the vegetables in the center of each sheet of foil following the order listed above – red onion, garlic, bell peppers, eggplant, zucchini, asparagus, and tomatoes. Don’t worry if a few vegetables slide off the pile. SPRINKLE each with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon basil leaves over the vegetables. DRIZZLE each with 1 Tbsp olive oil.

TO MAKE each packet, BRING UP the two long ends of foil to meet over the vegetables, then fold the ends two times. Flatten slightly, but not completely so there is room for heat can circulate inside to cook your vegetables evenly. Next, FOLD both short ends two times to seal your packet.

GRILL 25 mins in closed grill. CAREFULLY OPEN top of packets using grilling gloves and utensils. If desired, continue grilling for 5 mins or until vegetables reach the desired texture.

TO COOK in the OVEN: 

PREHEAT your oven to 450°F. MAKE packets as directed. PLACE packets on a large baking sheet pan with 1-inch sides. COOK 30 mins and check texture. If desired, continue cooking for 5 mins or until vegetables reach the desired texture.

POSITION oven rack on the lowest level. PREHEAT oven to 425°F. LINE a12-inch pizza pan with Reynolds Wrap^® Aluminum Foil.

Use your fingers to PAT and STRETCH the dough to fill the lined pan. PINCH the edges of the dough to form a rim. SPREAD desired sauce on the dough. TOP with desired toppings - try multiple toppings from the list of suggestions or keep it simple. SPRINKLE with cheese.

BAKE 12 to 15 minutes until cheese is bubbly and rim of crust is browned. SERVE hot!

PREHEAT oven to 420°F. LINE a medium (15x10x1-inch) baking sheet pan with Reynolds Wrap^® Aluminum Foil.

ARRANGE vegetables on foil-lined baking pan in a single layer in the order listed above. PUSH a few vegetables closer to make spaces to PLACE the feta on foil surrounded by vegetables.

SPRINKLE the herbs and seasonings over the vegetables and feta. DRIZZLE olive oil over food.

BAKE 30 to 40 minutes until vegetables are the desired texture and color. BREAK feta apart and STIR to mix with vegetables. Serve hot!