TIPS & NOTES Make Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 1 day. Let stand at room temperature while the oven preheats. Tips: Chinese five-spice powder is a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns. Look for it in the spice section of the supermarket or with other Asian ingredients. Sesame seeds can be purchased already toasted. Look for them near other Asian ingredients. Or toast your own in a small dry skillet over low heat, stirring constantly, until golden and fragrant, about 2 minutes.

INGREDIENTS 1 bunch scallions 1/4 cup hoisin sauce 1 tablespoon reduced-sodium soy sauce 1 tablespoon minced fresh ginger 1 tablespoon minced garlic 1 teaspoon Asian hot sauce, such as Sriracha, or to taste 1/4 teaspoon Chinese five-spice powder (see Tips) 4 bone-in chicken thighs (1 1/4-1 1/2 pounds total), skin removed, trimmed 4 chicken drumsticks (1-1 1/4 pounds total), skin removed, trimmed 1 1/2 teaspoons toasted sesame seeds (see Tips)

PREPARATION Preheat oven to 350°F. Coat a 9-by-13-inch (or similar-size) baking dish with cooking spray. Thinly slice 1/4 cup scallion greens; set aside. Mince the whites. Whisk the scallion whites, hoisin sauce, soy sauce, ginger, garlic, hot sauce and five-spice powder in a large bowl. Add chicken and toss to coat. Arrange the chicken in an even layer in the prepared baking dish, meatier-side down. Pour any remaining sauce from the bowl over the chicken. Bake, turning once halfway so the meatier side is up, until an instant-read thermometer inserted into the thickest part without touching bone registers 165°F, about 1 hour. Transfer the chicken to a serving platter and top with any remaining sauce from the baking dish. Sprinkle with sesame seeds and the reserved scallion greens.