Sticky Sesame Chicken Wings
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 main-course servings
- 3/4 teaspoon salt
- 2 tablespoons soy sauce
- pinch of cayenne
- 1 teaspoon asian sesame oil
- 2 tablespoons hoisin sauce
- 1 large garlic clove
- 2 tablespoons mild honey
- Carbohydrate 14 g(5%)
- Cholesterol 378 mg(126%)
- Fat 48 g(74%)
- Fiber 1 g(3%)
- Protein 61 g(123%)
- Saturated Fat 14 g(71%)
- Sodium 875 mg(36%)
- Calories 736
Preparation 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.
Preparation 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.
