Sticky Asian Chicken Wings

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Thanks to Rnjj Watanabe


1 tablespoon rice vinegar (substitute with red or cider vinegar)
1 tablespoon sake ( can use vodka )
4 tablespoons hoisin sauce ( used Koon Chun brand of Hoisin )
3 tablespoons honey
2 tablespoons fresh ginger, peeled and minced
2 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon soy sauce
1 stalk green onions, chopped
1- 4 tablespoon hot chili sauce
2 tablespoons sesame seeds
2 1/2 pounds chicken wings ( used the middle joints)


In a large bowl, whisk together all the ingredients except for the chicken wings. Set aside half of the sauce mixture to use later.

Toss the chicken wings in with the marinade in the large bowl to coat. Spread the chicken wings in a single layer. Bake for 30 minutes or until the wings are cooked through in oven 375F.

When the wings are done, toss with the reserved sauce mixture.

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