I first made these honey soy chicken wings a few years ago when I was working long hours in San Francisco. I wanted a nice comforting dish that didn't involve standing in front of the stove for too long. And preferably something that could be reheated easily the next day. The result was these chicken wings, which take only 10 minutes of marinating time and 30 minutes in the oven. They are as delicious as they are easy, packed with flavor from the honey, hoisin sauce, sesame oil, and soy sauce. Try them out and let me know what you think!

I want to share a recipe that has always been dependable, through good days and bad. Whenever I get home late from work, and don't feel like doing much on the stove, I would marinate wings in a honey, hoisin sauce, soy sauce, and sesame oil mixture, then stick them in the oven for 25 to 30 minutes. Really, it can't be easier, and the flavor combination is tried-and-true. Sometimes I would add cayenne for a spicy kick.

True, they're more of an appetizer than a full-on meal, but sometimes what you really need after a day of answering calls and working with spreadsheets is to just plop in front of the TV, drink cheap wine from a Mason jar, and eat chicken wings with your hands. The portions easily double, or triple, or quadruple. You can make these for bigger parties or just a quiet evening at home, with plenty to store in the fridge for the coming week.

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Honey Soy Chicken Wings

Serves 4

2 pounds chicken wings, tips removed and drumsticks and wings separated
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon salt
1 tablespoon sesame seeds
1 scallion, green part only, thinly sliced

Preheat the oven to 375 degrees F.
In a small bowl, whisk together the soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, cayenne pepper, and salt. Transfer the mixture to a large bowl or deep dish. Add the wings to the mixture and turn to coat. Cover the dish and marinate the wings at room temperature for 10 minutes.
Arrange the wings in a single layer on a baking sheet, reserving the remaining marinade in the bowl. Roast the wings for 25 to 30 minutes, basting with the reserved marinade about halfway through (the 15 minutes of roasting at the end will cook any of the raw juices left in the marinade). Roast until the wings are golden brown and crispy on top. Transfer to a serving dish and sprinkle sesame seeds and chopped scallions on top.

Updated September 12, 2012. Original recipe posted December 29, 2010.