Crispy Baked Sticky Chinese Chicken Wings

Clean the chicken wings thoroughly and pat them dry.

Combine soy sauce, dry sherry or Chinese rice wine, brown sugar, hoisin sauce, minced garlic, minced ginger, and sesame oil in a large bowl. Mix well until the sugar has dissolved.

Add chicken wings into the sauce and toss until the wings are fully coated. Cover the bowl and marinate for at least an hour in the refrigerator.

Preheat oven to 200°C (400°F) and line a baking sheet with aluminum foil.

Arrange the wings on the baking sheet and bake for 20-25 minutes or until they are cooked through and become crispy.

While the wings are in the oven, take the remaining marinade and pour it into a saucepan. Bring it to a boil.

Dissolve cornstarch in a small amount of water and add it into the saucepan. Stir constantly until the sauce has thickened.

Once the wings have cooked, remove them from the oven and liberally brush them with the thickened sauce.

Garnish with sesame seeds and chopped green onions, then serve.