Sticky Soy Chicken Wings

Ingredients

• 1 tsp vegetable oil
• 1 garlic clove, peeled
• 1/2 tsp kosher salt
• 3 tbsp hoisin sauce
• 2 tbsp clover honey
• 2 tbsp soy sauce
• 3/4 tsp sesame oil
• 1/2 tsp chili oil
• 1/8 tsp cayenne pepper
• 6 drumettes and 6 wingettes, about 1.4 lbs See Notes
• 1/2 tbsp sesame seeds
• 2-3 scallions, green part only, thinly sliced (reserve whites for Japanese Style Salad Dressing)

Japanese Style Dressing

• 1/4 cup scallion whites, chopped finely (2 scallions)
• 2 1/2 tsp soy sauce
• 1 1/2 tsp rice vinegar
• 1/4 tsp sugar
• 1/8 tsp ground mustard
• Pinch of fleur de sel
• Pinch of freshly ground pepper
• 1 tsp sesame oil
• 1 1/2 tsp canola oil

Directions

1. 1. Heat oven to 425�F. Line a baking sheet with foil and spread oil around. Using a pestle and mortar, crush the garlic and salt together to form a thick paste. Place in a large bowl, add the hoisin, honey, soy, sesame oil, chili oil and cayenne. Combine well. Reserve 1/3 of the sauce in a separate container.
2. 2. Add chicken wings to the large bowl and toss to coat well. Place chicken pieces skin side up on the oiled baking sheet.
3. 3. Place in oven and bake for 15-17 minutes. Turn the pieces over and drizzle with the reserved marinade. Return to oven. Begin to check on the wings after 15 minutes, making sure they are browned, beginning to crisp and cooked through. Remove from oven and sprinkle with sesame seeds and sliced scallion greens. Serve!
4. Notes:If you are buying full wings, cut into the three recognizable parts (tips, wingettes and drumettes) and discard tips. You can also use them for stock or chicken broth/soup.

Japanese-style Dressing

1. 1. Combine scallion whites, soy, vinegar, sugar, mustard, salt and pepper. Whisk in oils until emulsified.