I don’t think I can have enough chicken wing recipes.  These are perfect if you are looking for a sticky, slightly spicy, chicken wing.  Make sure you have plenty of napkins handy, you will need them.  If you like them extra spicy, just use more of the chile paste.

CHICKEN MARINADE

• 2 pounds chicken drumettes
• 1 TBSP toasted sesame oil
• 1 TBSP soy sauce
• 1 TBSP freshly squeezed lime juice
• 1 TBSP chile garlic paste (sambal oelek, or Korean chili paste)
• 1 garlic clove, minced
• 1 tsp grated ginger

Using a ziplock bag, mix all ingredients except chicken wings.  When all ingredients are blended add the chicken and give it a good massage.  Put entire bag in the fridge for at least 3 hours.

SAUCE

• 3 TBSP honey
• 1 tbsp of the same chile paste you used in the marinade
• 1 TBSP soy sauce
• 1 TBSP toasted sesame oil
• 1 TBSP freshly squeezed lime juice
• 2 cloves garlic, minced

GARNISH (if desired)

• sesame seeds
• slivered green onions

Preheat oven to 425.

Spread wings out on a parchment lined baking sheet.  You will thank me later for reminding you to use parchment …

Bake for 20 minutes.

While chicken is baking, whisk to combine all sauce ingredients in a heavy bottom saucepan and bring to a boil.  Reduce heat to medium and allow to thicken.

Brush over chicken (or toss in a bowl to evenly coat) and return chicken to oven for another 5-10 minutes until crispy and browned in spots.

Garnish with sesame seeds and slivered onions.