Sticky Asian Chicken Wings
These sticky hoisin chicken wings are a delicious blend of sweet and savory flavors. The marinade, infused with fragrant ginger and garlic, caramelizes in the oven to create a mouthwatering glaze that coats each chicken wing. With hints of heat from chili sauce and a sprinkle of sesame seeds for added crunch, these wings are a perfect balance of sticky, crispy, and oh-so-tasty. Serve them up as a crowd-pleasing appetizer or as a flavorful main dish for a memorable meal.
— Constant Cookbook
Ingredients
- 1 tablespoon rice vinegar (substitute with red or cider vinegar)
- 4 tablespoons hoisin sauce
- 3 tablespoons honey
- 2 tablespoons fresh ginger, peeled and minced
- 2 cloves garlic, minced
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 stalk green onions, chopped
- 1 tablespoon hot chili sauce
- 2 tablespoons sesame seeds
- 2 1/2 pounds chicken wings, with tips
Instructions
- Preheat the oven to 375F.
- In a large bowl, whisk together all the ingredients except for the chicken wings. Set aside half of the sauce mixture to use later.
- Toss the chicken wings in with the marinade in the large bowl to coat. Line a baking sheet with foil and spread the chicken wings in a single layer. Bake for 30 minutes or until the wings are cooked through.
- When the wings are done, toss with the reserved sauce mixture.
Cook Time
30M
Prep Time
PT5M
Yield
4-6
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