Baked Sweet & Tangy Ginger Sesame Wings
Makes 5 Pounds of Wings
- Cooking Spray
- 5 Pounds Chicken Wing Drumettes, thawed
- 2 – 3 Tablespoons Chinese 5 Spice Seasoning
- 2 Teaspoons Kosher Salt
- 1½ Cups Hoisin Sauce
- 1/3 Cup Fresh Ginger, coarsely grated
- 1 Tablespoon Toasted Sesame Oil
- 1½ Tablespoons Sesame Seeds
- 2 Tablespoons Rice Vinegar
- 4 Teaspoons Sriracha
- 3 Tablespoons Honey
Preheat oven to 450 degrees.
Using a paper towel, pat the chicken wings dry and place them into a bowl. Season the wings with the Chinese 5 spice and salt. Line a baking sheet with parchment paper or the “release” aluminum foil. Generously spray the lining with non-stick cooking spray. Arrange the wings on the baking sheet skin-side up with at least ½ inch of space around them. (This will help with the browning process. If water and fat form on the baking sheet during the cooking process, carefully pour it off of the baking sheet.) Use multiple baking sheets if necessary. Bake at 450 degrees for 35 to 45 minutes. Turn each wing over half way through the cooking process.
Meanwhile, combine the hoisin, ginger, sesame oil, sesame seeds, rice vinegar, sriracha and honey into a medium sauce pot. Mix well and place over medium to medium-low heat and simmer for about 20 minutes, stirring occasionally.
Once the wings are done, place the wings into a large bowl and pour the desired amount of sauce over the wings. Serve immediately.