Roasted Chicken Wings with Ginger Sesame Sauce

Roasted Chicken Wings (adapted to make more suitable for the sauce from here)
Yield: 4 main-course servings

Ingredients:

3 pounds chicken wingettes or chicken wings
1 large garlic clove, minced
1 teaspoon coarse or kosher salt, plus more to taste (remember the sauce will be salty)
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon mild honey
1 teaspoon oil
Pinch of cayenne or dash of Sriracha

Method:

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, 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.

 If you end up with a puddle of sauce in the bottom of your baking pan, 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.

Ginger Scallion Sauce (Source)

Ingredients:

2 bunches of scallions (about 6 ounces) rinsed, dried and cut into 1-inch pieces
2 ounces of ginger, peeled and cut into chunks
1 cup of peanut oil (or other neutral-ish vegetable oil that handles heat well)
1 Tbs kosher salt

Method:

Toss the scallions into the bowl of your food processor and pulse until they are finely chopped, stop short of a puree. Put the scallions in a large heatproof bowl or pot. Add the ginger to the food processor (no need to clean it between) and pulse until it is also finely chopped. Add the ginger to the heatproof bowl with the scallions. Add kosher salt to bowl. Now, heat the peanut oil in a saucepan until it is very hot. Just as it starts to smoke, pour the hot oil over the salty scallions and ginger. When you pour the hot oil over the scallions and ginger and salt it is going to steam and hiss and bubble and scare you. Keep your wits about you! Be careful! Wear long sleeves!