“You should start an eatery and name it Chicken and just serve this,” stated Travis as he got up from the table last night.
A couple of other people can speak for the crispy, lick your fingers, awesomeness of this chicken. I served it last weekend when my sister Zandria and her husband Paul were visiting and they were also fans. Like the “have a second piece” type of fans.
It’s a tad spicy. Definitely sticky. Better than the best BBQ sauce. If you don’t eat the skin I’ll hit you. EAT the skin. Or mail it to me as a present.
We served it with a huge pile of farmer’s market kale and spinach mixed up.
Honey Hoisin Glazed Chicken
- 1/4 cup rice vinegar
- 2 teaspoons crushed red pepper
- 1/2 cup honey
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 2 scallions, white and green parts, thinly sliced (I used chives because I have a ton growing right now)
- 2 teaspoons black and white sesame seeds, for serving (I forgot to use them!)
- Preheat oven to 400 degrees. Prepare baking tray by lining it with foil. I used a multi-pack of leg and thigh pieces but you could also use wings or just legs. Season chicken with kosher salt and freshly ground black pepper and cook in a preheated oven for 30 minutes.
- Meanwhile, combine the vinegar and crushed red pepper in a small saucepan and bring to a simmer. Remove the saucepan from the heat and whisk in the honey, hoisin and soy sauce.
- Remove chicken from the oven and liberally brush with the glaze. Return to oven and bake 10 more minutes.
- Remove chicken from oven and glaze again. Let set for 5-10 minutes before serving to cool down. Extra glaze can be served with chicken for dipping.