Why is it that the same child who goes nuts if she sees a particle of skin or bone in her chicken breast will happily devour a plate of chicken wings?
1/3 cup soy sauce
2 tbsp honey
2 tbsp cider vinegar
1 tbsp sesame oil
2 garlic cloves, peeled
1 1-in. piece fresh ginger, peeled
1.25 kg chicken wings
2 tbsp sesame seeds
In a blender or in a food processor, combine the soy sauce, honey, vinegar, sesame oil, garlic and ginger. Blend until the mixture is smooth.
Trim the tips off the wings and remove any excess skin and fat. Place trimmed wings in a heavy-duty zip-top plastic bag and add the mixture from the blender. Press out the air, zip the bag shut and let marinate, refrigerated, for at least 2 hours or overnight.
Preheat the oven to 425°F (220°C). Arrange the wings on a rack over a baking pan. Sprinkle with half of the sesame seeds and bake for 20 minutes, basting with a bit of the marinade after 10 minutes. Turn wings over, baste with the remaining marinade and sprinkle with the remaining sesame seeds. Continue baking for another 25 minutes or until browned and sizzling. A minute or two under the broiler right before serving will make them really crisp, but either way they're irresistible.
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