ASIAN SESAME STICKY WINGS

Rinse the wings under cold running water and pat dry with paper towels.

Combine the soy, honey, hoisin, Dijon, sesame oil, and sriracha in a large bowl. Whisk until smooth.  Add the chicken wings to the bowl and toss to fully coat.  Cover the bowl with plastic wrap and refrigerate.  Let marinade for at least 3 hours or, preferably, overnight.

Preheat oven to 400 degrees.  Line a rimmed baking sheet with foil and coat with non-stick spray.

Place the wings on the baking sheet, allowing any excess marinade to drip off into the bowl.  Reserve the excess marinade.  Do not crowd the wings on the baking sheet.

Place the remaining marinade in a small saucepan and bring to a boil. Lower to a simmer and let cook until reduced by half until thickened and syrupy in consistency.

Bake the wings for 10-12 minutes until just cook through.  Remove from the oven and brush the reduced marinade on the wings to coat.  Preheat your broiler to high.

Place the wings about 8-10 inches under the broiler and broil until the skin is mahogany and lightly charred and caramelized, about 2-3 minutes.  Watch them closely so they don’t burn.  Total broil time will depend on the heat of your broiler.

Remove and top with the sesame seeds and scallions.  Get some extra napkins and devour!!