Sticky Sesame Chicken Wings

Source

Sticky Sesame Chicken Wings

Yield: Makes 4 main-course servings

Ingredients

1 large garlic clove

3/4 teaspoon salt

2 tablespoons soy sauce

2 tablespoons hoisin sauce

2 tablespoons mild honey

1 teaspoon Asian sesame oil

Pinch of cayenne

3 lb chicken wingettes or chicken wings (see cooks' note, below)

1 1/2 tablespoons sesame seeds, lightly toasted

1 scallion (green part only), finely chopped

Method

Put oven rack in upper third of oven and preheat oven to 425°F. Line a large shallow baking pan (17 by 12 inches) with foil and lightly oil foil.

Mince garlic and mash to a paste with salt using a large heavy knife. Transfer garlic paste to a large bowl and stir in soy sauce, hoisin, honey, oil, and cayenne. Add wingettes to sauce, stirring to coat.

Arrange wingettes in 1 layer in baking pan and roast, turning over once, until cooked through, about 35 minutes. Transfer wingettes to a large serving bowl and toss with sesame seeds and scallion.

Cooks' note:

If using chicken wings instead of wingettes, cut off and discard tips from chicken wings with kitchen shears or a large heavy knife, then halve wings at joint.