Marinaded Chinese Chicken Wings

Step 1: In a small bowl, combine marinade ingredients. Whisk thoroughly. This marinade can be made a day or two ahead and stored in the refrigerator.

Step 2: In a large Pyrex (or similar) shallow baking dish place the wings (the dish must hold all the wings in one layer and be a freezer/fridge to oven baking dish because you are taking it from the fridge and right to the oven). Add marinade and toss the wings to coat in marinade. Cover and marinate 6 hours in refrigerator.

Step 3: Preheat oven to 375°F.

Step 4: Arrange the wings in a single layer in the same dish they were marinaded in.

Step 5: Bake uncovered for 40 minutes until tender.

Step 6: Reduce the oven temperature down to 200 degrees F. Transfer wings to an ovenproof serving dish (to keep warm).

Step 7: Pour all the cooking juices from the baking dish into a saucepan and reduce over medium-high heat for 15 minutes. Stir in white and light green parts of minced onions. Cook an additional 10 to 15 minutes, stirring regularly to keep it from burning, or until thick and sticky.

Step 8: Pour half of sauce over wings and toss to coat thoroughly.

Step 9: Arrange wings on serving platter. Drizzle with a little of remaining sauce, sprinkle with remaining green onions and sesame seeds. Serve immediately. Pass additional sauce at table if desired or keep for leftovers.