Ingredients
1 clove Garlic
¾ tsp Salt
2 tbsp Lee Kum Kee Soy Sauce
2 tbsp Lee Kum Kee Hoisin Sauce
2 tbsp Mild Honey
1 tsp Lee Kum Kee Sesame Oil
Pinch of Cayenne
3 lb Chicken Wingettes or Chicken Wings
1 ½ tbsp Sesame Seeds; lightly toasted
1 Scallion; finely chopped
Directions
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1. Put oven rack in upper third of oven and preheat oven to 425°F. 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.
Transfer garlic paste to a large bowl and stir in soy sauce, hoisin, honey, oil, and cayenne.
Add wingettes to sauce, stirring to coat.
3. Arrange wingettes in 1 layer in baking pan and roast, turning over once, until cooked through, about 35 minutes. Transfer wingettes to a large serving bowl and toss with sesame seeds and scallion.
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My hubby is obsessed with this soup. As soon as we finish one bowl, he’s ready for another.
