2000s Recipes + Menus
Sticky Sesame Chicken Wings
Makes 4 main-course servings
- Active time: 15 min
Total time: 50 min
Ideal for a picnic, these sesame-speckled chicken wings are so good, you’ll be happy to lick your fingers clean.
May 2006
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 pepper
- 3 pounds chicken wingettes or chicken wings (see Cooks’ Note, below)
- 1 1/2 tablespoons sesame seeds, lightly toasted
- 1 scallion (green part only), finely chopped
INSTRUCTIONS:
-
Put oven rack in upper third of oven and heat 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, sesame 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.
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