- 2 Tbsp vegetable oil
- 1 tsp Chinese 5-spice powder
- 16 chicken drumettes
- Salt and freshly ground pepper
- 3/4 cup hoisin sauce
- 1/4 cup sweet Asian chile sauce or hot pepper jelly
- 1/4 cup less sodium chicken broth
- 2 Tbsp minced fresh ginger
- 2 cloves garlic,
- 1 tsp toasted sesame oil
- 1 tsp cornstarch
- 1 cup toasted white sesame seeds
- 4 green onions, cut on the bias
Preheat oven to 425°. Line a rimmed baking sheet with aluminum foil.
In a large bowl, add oil and 5-spice. Add chicken, liberally season with salt and pepper and toss. Arrange chicken on prepared sheet. Bake until cooked, turning twice, about 35 minutes.
Meanwhile, in a blender, combine hoisin sauce, chile sauce, rice vinegar, broth, ginger, garlic, sesame oil, and cornstarch and blend until smooth. Transfer to a saucepan over medium heat and simmer until slightly thickened, 5 minutes.
Transfer chicken to a clean bowl and toss with sauce, until completely coated.
Preheat broiler and position rack 8” from heat source.
Return chicken to baking sheet and broil, brushing with sauce and turning occasionally, until glazed and sticky, about 10 minutes. Let cool, about 5 minutes.
Add sesame seeds to a bowl. Dip one end of drumettes in seeds to coat. Sprinkle with green onions.