Shelly's Recipe

BAKED ASIAN STICKY SAUCED WINGS

Category: Wings

1/2 cup Hoisin Sauce
3/4 cup Plum Sauce
1/2 cup Soy Sauce
1/3 cup Apple Cider Vinegar
1/4 Dry Sherry
1 1/2 teaspoons Five Spice
1 tablespoon minced Ginger
1/3 cup Honey
1 bunch Scallions, finely diced white and green part
6 cloves Garlic, minced
40 chicken wings

Combine all ingredients together except for the chicken. Measure out 1 cup of the mixture and set aside for basting.

Add the chicken and toss to coat well.Cover and place in fridge for a few hours preferrably overnight.

Preheat your oven to 375 degrees. Add the chicken to a roasting pan and drizzle just a bit of the sauce over top. We want them to get sticky, not steam in sauce.

Roast for 45 minutes, basting every 10-15 minutes. Toss them with tongs a few times while they bake to make sure you baste all sides evenly.

Sprinkle with diced scallions and toasted sesame seeds.