by Lee Kum Kee
A mid week family fave. Its so simple and yet has such beautiful depth of flavour. These were very tasty - better cold than hot I think. Perfect for a picnic!
- 3 lb Chicken Wingettes or Chicken Wings
- 2 tbsp Lee Kum Kee Soy Sauce
- 2 tbsp Lee Kum Kee Hoisin Sauce
- 2 tbsp Mild Honey
- 1½ tbsp Sesame Seeds; lightly toasted
- 1 tsp Lee Kum Kee Sesame Oil
- ¾ tsp Salt
- 1 Scallion; finely chopped
- 1 clove Garlic
- Pinch of Cayenne
1. Put oven rack in upper third of oven and preheat oven to 425°F. Line a large shallow baking pan (17 by 12 inches) with foil and lightly oil foil.
2. Mince garlic and mash to a paste with salt using a large heavy knife. Transfer garlic paste to a large bowl and stir in soy sauce, hoisin, honey, oil, and cayenne. Add wingettes to sauce, stirring to coat.
3. Arrange wingettes in 1 layer in baking pan and roast, turning over once, until cooked through, about 35 minutes. Transfer wingettes to a large serving bowl and toss with sesame seeds and scallion.
2. Mince garlic and mash to a paste with salt using a large heavy knife. Transfer garlic paste to a large bowl and stir in soy sauce, hoisin, honey, oil, and cayenne. Add wingettes to sauce, stirring to coat.
3. Arrange wingettes in 1 layer in baking pan and roast, turning over once, until cooked through, about 35 minutes. Transfer wingettes to a large serving bowl and toss with sesame seeds and scallion.
Post A Comment:
0 comments: