This is a great quick meal with an asian flair.  I prefer the drumettes to the wings, but either one works well.  You can adjust the heat to taste if you prefer a spicier version just add a bit more Sriracha. Serve these wings with some roasted broccoli and steamed rice for an easy meal, or just on their own as a tasty appetizer.

Serves 4 as meal, or 12 as an appetizer

Ingredients:

  • 30 chicken drumettes or wings, about 3 pounds, rinsed and patted dry
  • kosher salt and freshly ground black peppe
  • 2 tablespoons sesame oil
  • 1 cup  soy sauce
  • 1/2 cup orange juice
  • 1/4 cup hoisin sauce
  • 1/4 cup ketchup
  • 3 tablespoons rice wine vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons honey
  • Sriracha to taste, about a tablespoon
  • 5 garlic cloves, smashed and chopped
  • 2-inch piece fresh ginger, finely chopped
  • 1 tablespoon sesame seeds
  • 2 scallions, thinly sliced for garnish

 

Directions::

Preheat the oven to 425 degrees.  Line a large rimmed baking sheet with parchment paper, large enough to have the wings spread out in a single layer.  Season the wings with the salt and pepper and sesame oil.  In a bowl whisk together the remaining ingredients (except scallions and sesame seeds).  For about half of the marinade over the wings and lightly coat with marinade.  Bake for about 30 minutes.  Toss the wings and add remainder of marinade on the wings and place back in the oven.  Cook for an additional 10-15 minutes until wings are cooked through and golden all over.  Remove from oven, transfer to platter, sprinkle with sliced scallion and sesame seeds.  Serve hot or at room temperature, enjoy!