- 2 dozen chicken drumettes, or 12 chicken wings, tips removed, separated at joint
- Vegetable oil
- 1/2 cup soy sauce
- 1/2 cup Thai-style sweet chili sauce
- 1/4 cup orange juice
- 2 medium garlic cloves, minced
- 1-2 tablespoons toasted sesame seeds
Preheat oven to 425°F.
Line a large baking sheet with foil and brush lightly with oil.
Pat wings dry with paper towels. Spread in a single layer on baking sheet so that wings are not touching each other (use two baking sheets if necessary). Drizzle lightly with oil and toss to coat.
Bake for 20 minutes.
Meanwhile, stir together soy sauce, chili sauce, orange juice and garlic. Baste wings with about 1/3 of sauce and turn to coat. Bake for another 20-25 minutes, basting with additional sauce and turning every 5 minutes, until wings are well glazed.
Transfer to a platter, sprinkle with sesame seeds and serve hot.