Honey & Hoisen Glazed Wings

Earliar this week I made this exact recipe, but with chicken thighs instead of wings.  They were so delicious I just knew that as wings they would be just as incredible.  And in spirit of the superbowl I decided to give em’ another go.  I found the recipe from Carmen Cooks.  I definitly recommend these.  Although with a few changes as suggested by Mr. Wright these wings are even better and taste like restaurant quality.

1. In a deep fryer or (deep skillet with oil) fry all wings until done.  Set aside on plate to cool.  Turn on oven to 400 F so it can preheat.

2.  In a medium saucepan combine all the other ingredients and bring to a boil. Let the sauce simmer for a few minutes, until it is slightly reduced. Put aside 1/3 cup of the sauce in a small bowl.

3.  Transfer the wings to the saucepan. Make sure each wing is coated in sauce.

4. Line a roasting pan with foil.  Place glazed wings on a roasting rack and pour the rest of the glaze from the saucepan over the wings. Roast for 10-15 minutes, until the glaze on the wings is thick and sticky.

5.  Transfer the wings to a serving dish. Sprinkle the sesame seeds over them and serve with the reserved glaze on the side.