Hoisin Chicken Wings

This is another finger-licking good chicken wing recipe that is sure to top your appetizer favorites. Easy to pull together, the marinade prepares in less than five minutes and the chicken cooks in around thirty five. This recipe is so fuss-free, in fact, that I would love to share it with Dhanggit as a fun-fare for her daughter’s upcoming birthday party. We’d like our hostess to enjoy her party too, yes?

There are two ways intense flavor can be attained in this asian-style chicken appetizer recipe. The first option is to marinate chicken for at least 2 hours then regularly baste with sauce while baking in a sheet. The alternative method, which is what I did, is to bake chicken in the marinade and then transfer to a baking sheet to broil. The five minutes of broiling for both methods create a caramelized appearance that truly invites a first bite, and a second, and a… Delicious!

Makes 4 Servings

2 lbs chicken wings, cut into drummettes and wingettes
1 cup hoisin sauce
1/2 cup honey or light syrup
4 to 5 cloves garlic, peeled and minced
1 thumb-size fresh ginger, peeled and grated
1 tsp green onions, finely chopped
1 tbsp sesame oil
freshly-cracked pepper
salt
toasted sesame seeds, optional

Wash and cut chicken wings. Season with pepper to taste. Very lightly season with salt. Arrange wings in a 2 to 3-inch deep baking dish.

Combine honey, hoisin sauce, sesame oil, ginger, onions, and garlic. Pour marinade over chicken, coating wings well with mixture. Cover baking dish with foil.

Bake chicken in a a 375 F oven until juices run clear, around 30 to 35 minutes.

Remove and drain chicken from baking dish. Arrange wings, single layer, on a baking sheet. Brush with sauce.

Broil wings until skin is lightly browned and caramelized, around 2 minutes on each side. Garnish with chopped green onions or toasted sesame seeds. Serve hot or at room temperature.

 

Recipes with Asian Flair at The CookMobile Archive:

Spinach and Mushroom Stir-Fry

 

 

 

Teriyaki Salmon, Shrimp and Vegetable Kabobs