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2 lbs Chicken drumettes/wingettes
3 cloves Garlic, microplane grated
2 tsp Kosher salt
4 Tbsp *Aloha Shoyu brand soy sauce
4 Tbsp Hoisin
5 Tbsp Honey
2 Tbsp Golden brown sugar
1 Tbsp + 1 tsp Sriracha chili sauce
1 tsp Ichimi togarashi (Japanese chili pepper)
1/8 tsp Cayenne pepper
1 tsp Sesame oil
1 stalk Green onions, cut on a bias for garnish
Toasted sesame seeds, for garnish
Rinse and pat dry chicken and set aside in a ziplock bag. In a medium bowl, add all ingredients and combine well, except green onions and sesame seeds. Pour half of the sauce in the ziplock bag with the chicken, close and refrigerate for 3 hours. Pour the remaining half of the sauce into a small sauce pan and reduce till thickened over med/low heat. Be careful not to let it boil over. Lower heat if needed. Once thickened, set aside till ready to be used and reheat before you serve the chicken.
Preheat oven to 425 F. In a baking pan, lined with foil, lightly oil foil. Line up the chicken in a single layer.
Bake, turn the chicken once during the baking process. Bake for approximately 25-35 minutes depending on how big the drumettes/wingettes are. Remove chicken from oven and put wings into in large mixing bowl. Get the hot sticky sauce pour over chicken, toss, plate and sprinkle with sesame seeds and green onions, serve.
*Note: If you cannot find Aloha Shoya and are using a high sodium soy sauce, cut the amount of salt in half.