Sticky Chicken Wings
  • Some garlic cloves (I'm liberal here :)
  • Salt
  • 2 T soy sauce
  • 2 T hoisin sauce (if I'm out, I use teriyaki)
  • 2 T honey - the quality of this really seems to matter. When I used store brand, they didn't come out with near as nice a glaze.
  • 1 t sesame oil
  • Pinch cayenne
  • 3 lb chicken wingettes
  • 1-2 T toasted sesame seeds
  • 1 scallion, whites and greens sliced thin on the bias
  1. Preheat oven to 375
  2. Line a baking sheet with foil (very important!)
  3. Bash garlic to a paste with the salt.
  4. Mix all wet ingredients.
  5. Toss chicken wings in and coat well.
  6. Arrange wingettes in single layer on baking sheet.
  7. Spoon remaining sauce over them (waste not :)
  8. Roast for 35 minutes, turning once if you remember (I never do)
  9. Arrange on a platter or in a big bowl and top with scallion.
  10. Get napkins! Yum.
I adapted this from a recipe in Gourmet May 06. These are so simple with such huge flavor, we make them often. Pair with some frozen potstickers or asian slaw.