This is a super delicious recipe. I have been meaning to post it
- Marinade (see step #1)
- 2 garlic cloves, minced
- 1/2 cup Hoisin sauce (look in the Asian aisle)**
- 2 tablespoons white rice vinegar**
- 1 teaspoon sesame oil (don’t replace it with anything else!)
- 1 teaspoon Chinese five-spice powder**
- 1 teaspoon cayenne pepper**
- 1/4 teaspoon salt
- 2 pounds chicken wings, drumsticks and wingettes separated
- 1 teaspoon white sesame seeds (optional)
- My idea: Chopped green onions can be added to marinade for flavor – or decor once the dish is plated **
**Known IC irritants, tread carefully!
- In a large bowl, whisk together the garlic, hoisin sauce, rice wine vinegar, sesame oil, five-spice powder, cayenne, salt, and chopped green onions, if using.
- Add the wings to the mixture and use your hands to toss and coat the wings with the marinade.
- Let stand at room temperature for 10 to 15 minutes to marinate.
- Preheat the oven to 400 degrees F.
- Line a large baking pan with aluminum foil. I double lined it for drip security.
- Remove the wings from the marinade, shaking off the excess and saving marinade for basting. Arrange the wings in a single layer on the baking pan.
- Roast for 20 minutes.
- Remove from oven and baste the wings with the leftover marinade, and sprinkle the sesame seeds, if using, over the wings.
- Return the wings to the oven and roast for another 10-15 minutes, or until the outsides are golden brown and crispy (also do a temperature check, always!)
- Transfer to a platter and serve. Sprinkle with chopped green onions for decoration, if desired.