Sticky Sesame Chicken Wings

I have a huge stack of recipes I’ve pulled from online and out of magazines that I try when I have the time. The problem comes in when I tell my hubby what I plan on making for the week and bless his heart he likes to help and usually suggest other methods of cooking which sometimes works and sometimes doesn’t. This is one of those dishes where he grilled the chicken which gave it a nice grilled taste, but you couldn’t taste the sauce at all. I would recommend following the directions and baking them instead of doing them on the grill like we did.

Sticky Sesame Chicken Wings
(Adapted from Gourmet)

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1 large garlic clove
3/4 teaspoon salt
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons mild honey
1 teaspoon Asian sesame oil
Pinch of cayenne
3 lb chicken wingettes or chicken wings (see cooks' note, below)
1 1/2 tablespoons sesame seeds, lightly toasted
1 scallion (green part only), finely chopped

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.

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.

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.