3-4 lbs chicken wings or drumettes, wing tips trimmed
canola or olive oil, for cooking
Sticky Garlic Hoisin
1/4 cup hoisin sauce
1/4 cup soy sauce
1/4 cup honey
4 garlic cloves, crushed
1Preheat oven to 450°F.
2Pat wings dry with paper towel and arrange in a single layer on a foil-lined rimmed baking sheet. (Lay them on a wire rack set on the sheet, if you have one.) Drizzle with oil and toss to coat; roast for 20-30 minutes, until cooked through and starting to turn golden.
3Meanwhile, stir together the sauce ingredients. Remove wings from the oven, drain away any fat in the bottom of the pan, toss wings with sauce (if you like, save some to toss the wings in afterward) and roast for another 10-15 minutes, until the skins are crispy and the sauce is caramelized. If you like, turn on the broiler and cook for 2-3 minutes, until deep golden. Serve immediately, with napkins.