Sticky Sesame Chicken Wings

                                                      Sticky Sesame Chicken Wings

This is a recipe that I tore out of a copy of Gourmet Magazine. I was so sad when it was discontinued.   This recipe is another favorite of our family. It makes a great weeknight dinner because it is fast and easy. Serve on Japanese style rice which is unsalted sticky short grain rice. I always double the sauce ingredients.
4 servings

1 large garlic clove
3/4 tsp salt
2 tbsp soy sauce
2 tbsp hoisin sauce
2 tbsp mild honey
1 tbsp sesame oil
a generous pinch of cayenne
3 lbs chicken wings
1 1/2 tbsp sesame seeds, lightly toasted
Place the rack in the upper third of your oven and preheat it to 425º. Slice the garlic and mash it into a paste with the salt using the side of a large heavy knife. Place the paste into a large bowl and stir in the soy sauce, hoisin, honey, sesame oil, and cayenne. Cut the wings into sections. You may not want to use the tips but my husband loves to chew on them so I keep them. Stir the wing sections in the sauce. Place the wing sections in one layer in a pan lined with foil and pour the sauce over them. Roast for about 35 minutes, turning after 20 minutes. They should be cooked through and if they are not roast for a bit longer. After serving sprinkle the toasted sesame seeds on top. The sesame seeds can be toasted in a dry cast iron frying pan.