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 or overnight for best results, and then regularly baste with sauce while baking on a sheet or while cooking on the grill. The alternative method, which was what I did, is to bake chicken in the marinade and then transfer to a baking sheet to broil for a caramelized appearance that truly invites a first bite, and a second, and a… Delicious!

Makes 4 Servings

Ingredients

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

Procedure

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 25 minutes.

Remove chicken from baking dish and drain. 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. Watch carefully as they can burn fast!

Sprinkle with toasted sesame seeds. Garnish with chopped green onions. 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

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