Shanghai Chicken Drummettes

This recipe was quite a find - nearly perfect as is!  I hardly made any changes, and it was delicious... and I don't even really like chicken.  This is also a great recipe for parties, since it is easy to make in advance (and difficult to screw up!).

Ingredients:
3 lbs chicken wingettes 

1 cup hoisin sauce 

2 tbsp soy sauce 

2 tbsp sesame oil 

2 tbsp thai chili sauce 

1 1/2 tbsp cider vinegar

1 tbsp chopped fresh ginger

4 cloves garlic, minced

Garnish: sesame seeds, sliced scallions

Directions:

Whisk all of the ingredients besides the chicken and garnishes. Separate about a cup of the sauce and cover and refrigerate to use as a finishing glaze.

Pour remaining mixture into a large ziptop bag or tupperware container and add the chicken. Shake to coat the chicken pieces in the sauce. Refrigerate overnight.

Heat the oven to 400 degrees.  Line a cookie sheet with foil and lightly spray with cooking spray.  Arrange the drumsticks on the tray in a single layer.  Bake for 40 to 45 minutes, turning chicken once, until tender.  After this step, you can either crisp the chicken immediately under the broiler, or cool and refrigerate until later.

Either way, when ready to prepare and serve the chicken, heat the oven to broil.  Brush the chicken with the finishing glaze.  Broil until crispy, about 4 minutes.  Transfer to a platter.  Sprinkle with sesame seeds and scallions.  Enjoy!