Sticky Sesame Chicken Wings
35 min4 main-course servings
Roasted chicken wings coated in a savory-sweet glaze of soy, hoisin, honey and sesame oil, finished with toasted sesame seeds and scallions.
| prepPreheat oven to 425°F / 220°C | ||||
| prepLine a large shallow baking pan with foil and lightly oil it | ||||
| 1.4 kg chicken wingettes or chicken wings | Stir wings with garlic, salt, soy, hoisin, honey, sesame oil & cayenne | Spread on prepared pan in one layer | Roast 425°F / 220°C, turning once, 35 min until cooked through | Transfer to serving bowl, toss with sesame seeds & scallion |
| 1 large garlic clove, minced | ||||
| 6 g coarse or kosher salt, plus more to taste | ||||
| 30 ml soy sauce | ||||
| 30 ml hoisin sauce | ||||
| 30 ml mild honey (halve it for less sweetness) | ||||
| 5 ml toasted sesame oil | ||||
| Pinch of cayenne or dashes of Sriracha, to taste | ||||
| 12 g sesame seeds, lightly toasted | ||||
| 1 scallion, finely chopped | ||||
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