PREPARATION:

1. Put oven rack in upper third of oven and preheat oven to 450°F. Line a large shallow baking pan (17X12 inches) with foil and coat the foil with nonstick cooking spray. Mince garlic and mash to a paste with salt using a large heavy knife. Transfer garlic paste to a large bowl and whisk in soy sauce, hoisin, honey, sesame oil, five spice powder, beer and hot sauce. Add wingettes to sauce, stirring to coat and let marinate at room temperature for 20 minutes.
2. Remove winglettes from marinade and reserve marinade in a saucepan. Heat the marinade to medium high heat and bring to a boil for at least 2 minutes, then reduce to a simmer. Meanwhile, arrange wingettes in a single layer in baking pan and roast, turning over once, until cooked through, about 25 minutes. Baste with cooked marinade. Place back into oven for an additional 10 minutes until glossy and cooked through. Transfer wingettes to a large serving bowl and toss with sesame seeds, scallion and cilantro.

   Editor's Note: Look for organic chicken—try at your local farmers market. This recipe was featured in the Long Trail Episode of Emeril Green.