INGREDIENTS:
20 chicken wings, cut at joints and tips removed
| Marinade: 2 garlic cloves, minced 2 tbsp. grated fresh ginger 1/4 cup soy sauce 1/4 cup red wine vinegar 1/4 cup Hoisin sauce | Glaze 1 tbsp. soy sauce 1 tbsp. canola oil 1/2 tsp. cayenne pepper 2 tbsp. sesame seeds, toasted |
DIRECTION:
- Wash chicken wings and wipe dry.
- Remove wing tips and cut wings into two.
- Mix marinade ingredients and marinate chicken wings overnight.
- Arrange chicken wings in a single layer, in a lightly greased nonstick pan or foil-lined baking pan. Bake them in a preheated 450ºF oven for 20 minutes, turn them over and bake for 20 minutes more to brown them evenly.
- Mix glaze ingredients, except sesame seeds in a small bowl, and brush chicken wings with glaze immediately after removing them from oven. Sprinkle with toasted sesame seeds and transfer chicken wings to a serving dish.
Cooking Tip: To toast sesame seeds, heat a nonstick skillet over medium heat, add 2 tbsp. sesame seeds, stir until slightly golden in color, about 2 – 3 minutes. Do not leave seeds in hot skillet on the stove, even if the heat is off because they will continue to cook and may become overdone. Remove seeds immediately from the skillet.
Note: Serve these chicken wings hot or cold. May also be garnished with minced green onions or cilantro sprigs and slices of lemon, if you have them.
Preparation and cooking time: 45 minutes plus marinating time
Makes: 40 pieces
