Ingredients
- 2 pounds chicken wings
- 4 garlic cloves peeled and minced
- 3 tablespoons soy sauce
- 3 tablespoons hoisin sauce
- 3 tablespoons Chinese rice wine (Shaoxing wine) use mirin or beer as a substitute
- 1/2 teaspoon sesame oil
- 2 tablespoons red wine vinegar
- 2 tablespoons honey
- 2 tablespoons ketchup
- 1 tablespoon Sriracha or other chili sauce, plus more to taste optional
- Sesame seeds to garnish
Instructions
- Rinse chicken wings under cold running water. Drain well and pat dry
- Mix all remaining ingredients (including the optional chili sauce) besides the sesame seeds in a large bowl.
- Add the chicken wings and toss to generously coat the chicken wings with the marinade. Cover and refrigerate for at least 1 hour.
- Preheat the oven to 350°F (180°C).
- Line a baking tray with foil and arrange chicken wings in a single layer. Reserve leftover marinade sauce.
- Bake for about 25 minutes and flip the wings if some are catching and burning too quickly. Pour the remaining marinade over the wings, sprinkle a generous amount of sesame seeds on the wings, and continue to bake for another 10 minutes to get the chicken wing skins crispy. Serve hot.
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