Ideal for a picnic, these sesame-speckled chicken wings are so good, you'll be happy to lick your fingers clean. 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 Cayenne pepper 3 pounds chicken wingettes or chicken wings (see Notes, below) 1 1/2 tablespoons sesame seeds lightly toasted 1 each scallion (green part only), finely chopped

Instructions
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.

SEE NOTES FOR COOKING TIPS. 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.


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Yields: 4 Servings
     Gourmet magazine, May 2006, page 164

notes:  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.

1. I made these with the original recipe and found them to be, as another reviewer so aptly put it, "flabby". So the second time around I followed their advice, high-heat cooked them first to get that nice crispy skin, and then tossed them in the sauce. I then returned them to the high heat oven and cooked them for an additional 10 minutes to get a really nice glaze. Result -- absolutely wonderful wings! I also used chipotle chile powder (1/2 tsp) and doubled the honey. So, as the recipe is written, no I would not make these again. As suggested here, definately on the list. Enjoy!

2. I followed the recipe exactly but I should have trusted my instincts. The chicken was greasy and flabby and sauce had no flavor. I will make this recipe again, but I will use my usual wing technique. I will cook the wings at a high heat until the the fat has rendered and the skin is crispy. Then I will toss them in the sauce that has been kicked up with more heat and more sweet. And then toss with the sesame and scallions. Perhaps I'll simmer the sauce before hand just to get rid of any raw garlic taste. I made them with Rachael Ray's Hot and Cold Sesame Noodles which were really delish. If the wings were good it would have been a perfect dinner.

Cuisine:

Main Ingredient:   Chicken