Sticky Sesame Chicken Wings

• 2 large garlic cloves, mashed or minced
• 1 teaspoon salt (sea salt works well to help with mashing the garlic)
• 4 tablespoons soy sauce
• 3 tablespoons hoisin sauce
• 5-6 tablespoons mild honey
• 2 teaspoon Asian sesame oil
• 1/4 cup or Sherry
• Pinch of cayenne (or 2!)
• 3 lb chicken wingettes or chicken wings (see cooks' note, below) or 8-10 boneless, skinless thighs
• 1 1/2 tablespoons sesame seeds, lightly toasted
• 1 scallion (green part only), finely chopped (optional)

1. Put oven rack in upper third of oven and preheat oven to 425u0b0F. 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 or simply add mined garlic. Transfer garlic paste to a large bowl and stir in sherry, soy sauce, hoisin, honey, oil, and cayenne. Pour 1/3 of mixture into separate bowl or small pitcher. Place remaining mixture into a small boiler - bring to a boil and cook until reduced by 1/3rd. Sauce should be thick. Add chicken to sauce, stirring to coat.
3. Arrange chicken in 1 layer in baking pan and roast, turning over once, until cooked through, about 35 minutes.
4. Boil remaining sauce until reduced to a thick syrup (this will be thicker than the cooking sauce was). Transfer chicken to a large serving platter or bowl, pour remaining sauce on top and toss with sesame seeds and scallion.
5. Cooks' note:
6. If using chicken wings instead of wingettes, cut off and discard tips from chicken wings with kitchen shears or a large heavy knife, then halve wings at joint.
7. Weight Watchers Note: 4 points per chicken thigh. Without the Sherry, this is a CORE food recipe! This is great served with steamed, white rice and steamed vegetables.
8. Makes 4 main-course servings.

garlic, salt, soy sauce, hoisin sauce, honey, asian sesame oil, ubc, cayenne, chicken wingettes, sesame seeds, scallion

Taken from www.epicurious.com/recipes/member/views/sticky-sesame-chicken-wings-1247381 (may not work)