Asian Chicken WIngs

In honor of football season and tailgaters everywhere.

So much more sophisticated than buffalo wings.

2 cloves garlic, minced
2 Tablespoons soy sauce
2 Tablespoons hoisin sauce
3 Tablespoons honey
1/2 teaspoon cayenne pepper
2 teaspoons sesame oil
3 pounds chicken wings, separated with end tips discarded (I save the end pieces and make them into stock)
2 - 3 Tablespoons sesame seeds, toasted
2 green onions, thinly sliced

Put oven rack in upper third of oven and preheat oven to 450°F. Line a jellyroll pan/cookie sheet with foil and spray with cooking spray/olive oil to prevent sticking. I also adore Silpats.

In a small food processor, combine all ingredients except for the chicken, sesame seeds and scallions.

Arrange wings in 1 layer in baking pan and bake, turning over once, about 20 minutes total.
Then, broil on each side for about 5 - 7 minutes until crisp and golden brown (watch this, your oven might run really hot). Transfer wings to a large serving bowl and coat evenly with sauce.

Toss with sesame seeds and sliced scallions.

Serve hot.