Baked Ginger Sesame Boxing Chicken

I load up some chicken wings when they were on sale two weeks ago. Instead of the usual grilling I tried making Boxing Chicken. Boxing Chicken is a common finger food served at cocktail parties or get together in Malaysia. It is basically chicken wings with the meat pushed off the bone up to the end to form a ‘boxing glove’ look…thus the name. This is my version of the chicken dish. Instead of deep frying it, I baked them in the oven. It might not have the crispy effect but the taste and flavor are just as good as the fried ones.

Ingredients:
From My Kitchen Snippets

12-14 chicken drummettes

Marinate:

2 tbsp grated ginger
2 cloves garlic – finely chopped
1 tsp sesame oil
2 tbsp soy sauce
1 tbsp oyster sauce
1/2 tsp crushed pepper flakes
1/4 tsp black pepper
1 tbsp brown sugar
salt to taste
Some toasted sesame seeds

1. To prepare the chicken - first remove the excess fat, with a sharp knife cut around the thin end of the drummettes until the skin and sinewy bits are separated from the bone. Pull the meat down with the help of a knife and you will get a little chicken lollipop. Repeat with the rest of the drummettes.
2. Marinate the chicken for at least 4 hours or overnight. Pre-heat the oven to 400 degree F. Line the baking pan with aluminum foil. Drizzle some olive oil on it.
3. Place the drummettes on the baking pan, bake for 30-40 minutes (depend on the size of your drummettes) until browned and cooked through.
4. Sprinkle some toasted sesame seeds and serve warm or at room temperature.