A lack of preparation is sometimes the mother of invention. A typhoon warning and a last minute trip to the grocery store landed me with three pounds of chicken but no hoisin sauce, cayenne pepper, or Sriracha sauce. Instead, pulling inspiration from a David Lebovitz recipe where he mixes soy sauce and red wine vinegar, I replaced half the hoisin sauce with rice vinegar for an extra Asian flair. The result deliciousness!
As further proof, it was eaten so quickly that I didn’t have time to snap a picture.
Sesame Chicken Wings
3 pounds chicken wingettes or chicken wings
2 large garlic cloves, minced
1 teaspoon coarse or kosher salt, plus more to taste
2 tablespoons soy sauce
1 tablespoons rice vinegar
1 tablespoons mild honey
1 teaspoon sesame oil
1/2 teaspoon of corn starch (optional)
Pinch of cayenne or dash of Sriracha or red pepper flakes
1 1/2 tablespoons sesame seeds
1 scallion, finely chopped
Heat oven to 425°F/ 220C. Line a large shallow baking pan with foil.
Stir chicken together with garlic, salt, soy, vinegar, honey, sesame oil and cayenne or Sriracha until coated. Spread chicken and any sauce that fell to the bottom of the bowl out on the prepared baking pan in one layer. Roast, turning over once, until cooked through, about 35 minutes.
If you have extra sauce like I did, you can pour it into a sauce pan and reduce it like Deb does, or thicken it with a little corn starch.
Transfer wingettes to a large serving bowl* and toss with sesame seeds and scallion.