Spicy Thai Chicken Wings
20 chicken wings or drummettes (about 4 lbs.)
1/4 cup dry sherry or chicken broth
2 Tbsp. soy sauce
1/4 cup honey
3 Tbsp. fresh cilantro, chopped
2 Tbsp. chili sauce
2 Tbsp. lime zest
4 medium green onions (1/4 cup) , chopped
3 cloves garlic, minced
Cut each wing at joints to make 3 pieces; discard tips.
Mix remaining ingredients in plastic bag. Add chicken and seal bag, turning several times to coat. Refrigerate at least 1 hour.
Heat oven to 375 degrees. Place chicken in ungreased jelly roll pan. Bake uncovered 35-45 minutes, stirring frequently, until juices run clear and meat is no longer pink.
Remove from oven and garnish with additional toasted sesame seeds, if desired.
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