Sticky Wings with Rice
A while back the local Kroger ran a sale on chicken wings, I bought extra and froze some after prepping them by discarding the wing tips and separating the remainder into little drumsticks and flats. (Freeze them on a tray while separate and then bag the hard frozen pieces in plastic.)
I thawed these on a rack, then tossed them in a little oil with kosher salt and then cooked them on the same rack at 425 for 15 minutes, flipped them over, and cooked them another 15 minutes. Much of the fat rendered out and they were just beginning to brown.
While the chicken is cooking, make a sauce from honey, soy sauce, sesame oil, oyster sauce, chili garlic paste, minced garlic, minced ginger, and rice vinegar. The amounts aren’t that critical: I used about 1/4 cup of honey, and two tablespoon amounts of most everything else. The more chili paste you use the hotter the final product, I have to be judicious due to familial constraints.
Transfer the chicken to a suitable oven proof pan, I used a stainless steam table type pan but a glass casserole would work fine. Pour the sauce oven the wings and return to the oven for another 15 minutes, turn the chicken, and let them cook another 15 minutes or so, checking after every five minutes.The sauce should be fairly thick by this time. Stir everything around some more to make sure the chicken is well coated. Serve hot. Ladle a little sauce over the rice and garnish with green onions, and sesame seeds if you can remember. I always forget the seeds!