The glaze is the trick to these chicken wings - perfectly balanced Asian flavors of sweet and spicy with a hint of smokiness from toasted sesame seeds.


  • 2 Cup hoi in sauce
  • 2 Cup sambal oelek sauce
  • 2 Tablespoon fresh ginger root
  • 2 Tablespoon unsalted butter
  • 2 Tablespoon sesame seeds
  • 1/2 Bunch of scallion
  • 2 1/2 Pound fresh chicken wings
  • Salt and pepper to taste


Step 1:

Season the wings with salt and pepper.

Step 2:

Roast in the oven at 380 degrees for 20 minutes, until crispy.

Step 3:

Toast sesame seed in pan, reserve.

Step 4:

Chop raw scallions in thin bias, reserve.

Step 5:

Combine the hoi in sauce, the sambal oelek in a mixing bowl, using a whisk.

Step 6:

Peel and fine grate the ginger.

Step 7:

Place the bowl on top of a bain marie and warm the sauce.

Step 8:

Precut the butter in small dices, incorporate to the sauce.

Step 9:

Strain the fat out of the chicken wings, add them to the sauce and toss.

Step 10:

Top with sesame seeds and scallion.

Step 11: