Chicken Wings with Honey and Hoisin Glaze

Here is a different chicken wing recipe for those who like Asian rather than Buffalo wings.  From Kelsy Nixon's - Kesley's Essentials program on the Cooking Channel.

Ingredients

• 12 chicken wings (wingettes and drumettes)
• 3 Tbsp. Vegetable oil
• 1 Tbsp. Toasted Sesame Oil
• 1 Teas. Kosher Salt
• 1 Teas. Cracked Black Pepper
• ¼ Cup Rice Vinegar
• 2 Teas. Crushed Red Pepper Flakes
• ½ Cup Honey
• 2 Tbsp. Hoisin Sauce
• 1 Tbsp. Soy Sauce
• 2 Scallions, white and green parts, thinly sliced
• 2 Teas. Black and White Sesame Seeds, for serving

Procedure

• Arrange an over rack in the lower third of the oven and preheat the broiler.
• Toss the chicken with the vegetable and sesame oil and sprinke with salt and pepper in a large mixing bowl.
• Arrange the chicken on a wire rack set over a rimmed baking sheet.  Broil the chicken parts, turning after 10 minutes, until the chicken is golden grown, crisp and cooked through, about 15 minutes.
• Meanwhile, combine the vinegar and crushed red pepper in a small saucepan and bring to a simmer.  Remove the saucepan from the heat and whisk in the honey, hoisin and soy sauce.  Pour into an extra-large bowl.
• Add the chicken to the bowl and toss with the honey glaze.  Transfer the chicken wings to a platter and garnish with the scallions and sesame seeds.