Wash chicken wings and pat dry.
With poultry shears or a large sharp knife, cut off wing tips at the joint and discard. Cut each trimmed wing into two pieces at the large joint.
In a bowl or sealable food storage bag, combine the soy sauce, water, brown sugar, sesame oil, garlic, and cayenne pepper. Add the chicken wings and turn to coat thoroughly. Refrigerate for 2 to 3 hours.
Heat oven to 350°. Line a pan -- or 2 pans -- with foil and place a cake cooling rack or broiling rack in each pan.
IN a small saucepan, heat the honey, hoisin sauce, and chili paste; set aside.
Arrange the wings on the rack(s) and discard the remaining marinade. Bake for 20 minutes. With tongs, turn the wings and brush with the warm honey mixture. Return to the oven for another 25 to 30 minutes, or until nicely browned.
Arrange on a platter or serving dish; sprinkle with sesame seeds and green onions.
Serves 8 as an appetizer or 4 as an entree.
Calories per serving (based on 8 appetizer servings, not including marinade): 377
Printer-Friendly Copy of this Recipe
More Chicken Wings
Chicken Wings in Oyster Sauce