Sticky Sesame Chicken Wings

1 clove Garlic

¾ tsp Salt

2 tbsp Lee Kum Kee Soy Sauce

2 tbsp Lee Kum Kee Hoisin Sauce

2 tbsp Mild Honey

1 tsp Lee Kum Kee Sesame Oil

Pinch of Cayenne

3 lb Chicken Wingettes or Chicken Wings

1 ½ tbsp Sesame Seeds; lightly toasted

1 Scallion; finely chopped

1. Put oven rack in upper third of oven and preheat oven to 425°F. Line a large shallow baking pan (17 by 12 inches) with foil and lightly oil foil.

2. 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 wingettes to sauce, stirring to coat.

3. Arrange wingettes in 1 layer in baking pan and roast, turning over once, until cooked through, about 35 minutes. Transfer wingettes to a large serving bowl and toss with sesame seeds and scallion.