Chinese Chicken Wings

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The other day I was going through recipes from newspaper clippings that I saved 15-20 years ago. I found these wings to be delicous! I used a little less soy sauce.

Serves 6 to 12.

4 lbs chicken wings (about 16 to 20)
1 Tbsp white sesame seeds, toasted

Chinese Marinade:

1 cup hoisin sauce
¾ cup plum sauce
½ cup low-sodium soy sauce
1/3 cup white or red wine vinegar
¼ cup dry sherry
¼ cup honey
½ cup minced green onion
6 cloves garlic, finely minced
2 Tbsp finely minced ginger
¼ cup white sesame seeds, toasted


Cut off and discard the wing tips.

In large container, toss wings with marinade until well coated. Let wings marinate, stirring two or three times, for 24 hours.

Preheat oven to 375 F. Line a shallow baking pan with foil. Add a rack sprayed with oil.

Place wings, smooth skin down, on the rack and roast 30 minutes. Brush wings with marinade, turn them over, brush on more marinade and roast another 30 minutes.

Remove wings from oven. Using poultry shears or a knife, cut the wings in half through the joint. Serve at once. Or return the wings to the wire rack.

Within two hours, reheat wings in a 325 F oven for 15 minutes. Sprinkle with toasted sesame seeds. Transfer to a heated serving platter and serve at once.