Ever since my Dad made Sticky Chicken Wings, when he and my Mum were visiting, I have been wanting to have them again and again! Since they’ve gone back home to Australia now (sob sob) I knew that I had to replicate those wings, cause they are so darn good and bring back good memories too!
Sticky Chicken Wings
- 1 large garlic clove
- 3/4 teaspoon salt
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons mild honey
- 1 teaspoon Asian sesame oil
- Pinch of cayenne
- 3 lb chicken chicken wings or wingettes
- 1 1/2 tablespoons sesame seeds, lightly toasted
- 1 shallot (green part only), finely chopped
- Put oven rack in upper third of oven and preheat oven to 425°F (220 C). Line a large shallow baking pan with foil and lightly oil foil.
- Mince garlic and mash to a paste with salt using a large heavy knife. Transfer garlic paste to a large bowl and stir in soy sauce, hoisin, honey, oil, and cayenne. Add wings to sauce, stirring to coat.
- Wings can be left to marinate for a few hours over night or can be cooked straight away.
- Arrange wings in 1 layer in baking pan and roast, turning over once, until cooked through, about 35 minutes. Transfer wings to a large serving bowl and toss with sesame seeds and schallot.