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1
Put oven rack in upper third of oven and preheat oven to 425u00b0F. Line a large shallow baking pan (17 by 12 inches) with foil and lightly oil foil.
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2
Mince garlic and mash to a paste with salt using a large heavy knife or simply add mined garlic. Transfer garlic paste to a large bowl and stir in sherry, soy sauce, hoisin, honey, oil, and cayenne. Pour 1/3 of mixture into separate bowl or small pitcher. Place remaining mixture into a small boiler - bring to a boil and cook until reduced by 1/3rd. Sauce should be thick. Add chicken to sauce, stirring to coat.
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3
Arrange chicken in 1 layer in baking pan and roast, turning over once, until cooked through, about 35 minutes.
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4
Boil remaining sauce until reduced to a thick syrup (this will be thicker than the cooking sauce was). Transfer chicken to a large serving platter or bowl, pour remaining sauce on top and toss with sesame seeds and scallion.
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5
Cooks' note:
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6
If using chicken wings instead of wingettes, cut off and discard tips from chicken wings with kitchen shears or a large heavy knife, then halve wings at joint.
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7
Weight Watchers Note: 4 points per chicken thigh. Without the Sherry, this is a CORE food recipe! This is great served with steamed, white rice and steamed vegetables.
