Sticky Hoisin Wings

A great Asian inspired recipe for chicken wings.  From Food and Drink 2002.

1 kg chicken wings
1/2 cup hoisin sauce
1/3 cup rice vinegar
1/4 cup ketchup
2 tbsp chili garlic sauce
1 tsp sesame oil
2 tbsp finely chopped peeled ginger
2 garlic cloves, minced

1. Preheat oven to 400F.  For easy cleanup, line a shallow baking sheet with foil.  Set a large greased cookie cooling rack over baking sheet.  Cut and discard wing tips, then separate wings at joint.
2. In a large bowl, stir hoisin with vinegar, ketchup, chili garlic sauce, sesame oil, ginger and garlic until well mixed.  Add wings and toss to coat.  Place wings, skin side up on cooling rack.  Wings can be placed close together but they should be in a single layer, use two baking sheets if necessary.  Spoon any sauce left in the bowl over wings.
3. Bake uncovered in centre of oven for 20 minutes.  Increase heat to 450F and continue to bake uncovered until wings are richly glazed, about 10 minutes.

Serves 6