Sticky Sesame Wings

By Tom421

Ingredients

• 3 pounds chicken wingettes or chicken wings (see note up top)
• 1 large garlic clove, minced
• 1 teaspoon coarse or kosher salt, plus more to taste
• 2 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons mild honey (I often halved this)
• 1 teaspoon Asian sesame oil
• Pinch of cayenne or dash of Sriracha
• 1 1/2 tablespoons sesame seeds, lightly toasted
• 1 scallion, finely chopped

Details

Servings 1
Adapted from smittenkitchen.com

Preparation

Step 1

Heat oven to 425°F. Line a large shallow baking pan with foil and lightly oil it.

Stir wings together with garlic, salt, soy, hoisin, honey, sesame oil and cayenne or Sriracha until coated. Spread wings and any sauce that fell to the bottom of the bowl out on the prepared baking pan in one layer. Roast, turning over once, until cooked through, about 35 minutes. Transfer wings to a large serving bowl* and toss with sesame seeds and scallion.

* If you end up with a puddle of sauce in the bottom of your baking pan (I did the one time they were more tightly packed in a dish), after removing the wings, you can pour the extra sauce into a saucepan and reduced it until thick, then stir it over the roasted wings before adding the sesame seeds and scallion.