The TAICHI project is financed with aid from EU

Chinese Chicken Wingettes

Asian | Hard | 60 min. | serves 6

Ingredients

  • 1/2 c. hoisin sauce
  • 2 tbsp. reduced-sodium soy sauce
  • 1 1/2 tbsp. olive oil and cider vinegar
  • 3 clove garlic
  • 1 tbsp. grated peeled fresh ginger
  • 1/2 tsp. Hot pepper sauce
  • 2 package chicken wingettes
  • Garnish: sesame seeds, sliced scallion

Method

  • Whisk all but chicken and garnish in a bowl. Spoon 3 Tbsp into a cup; cover and refrigerate. Use as a finishing glaze.
  • Pour remaining mixture into a large ziptop bag; add chicken. Turn to coat pieces. Refrigerate overnight.
  • Heat oven to 400°F. Line broiler pan bottom with foil; coat broiler pan rack with nonstick spray. Arrange wingettes on pan rack. Bake 40 to 45 minutes, turning chicken once, until tender.
  • Heat broiler. Brush wings with finishing glaze. Broil 6 in. from heat source until crispy and glazed, about 4 minutes. Transfer to a platter. Sprinkle with sesame seeds and scallions.