~ Just Hoisin Around ~ Delicious Hoisin Wings~

Cassie *


One can never have enough tasty wing recipes, and I enjoy creating new sauces. Might I add that this sauce was finger lickin' good!


pinch tips: How to Freeze Fish, Meat & Poultry





10 Min


50 Min




1/3 c
hoisin sauce
1/8 c
each - rice wine vinegar & sweet chili sauce
1 Tbsp
each - honey & unsulphered molasses
1 tsp
sesame oil
1 1/2 tsp
ginger paste
2 Tbsp
soy sauce
1/4 tsp
each - garlic, onion powder & dry mustard
1 1/2 Tbsp
garlic paste
1 tsp
sriracha chile sauce - optional - gives it a nice heat
2 - 3 lb
fresh wings - tips removed and i disjoint - seasoned lightly with garlic pepper

Directions Step-By-Step

Preheat oven to 350 degree F.

Rinse and dry wings, season with garlic pepper.

In a large skillet, add a little oil and brown both sides of wing, not until completely cooked, about 5 minutes on each side. ( You can skip this step if desired - I like browning them first as it doesn't take them as long to crisp up in the oven. ) You could also deep fry.

Place each wing on a greased wire rack inside a baking dish and bake until desired crispness, turning once during baking. About 35 - 40 minutes, depending on oven.
While wings bake, place all sauce ingredients into a sauce pan, whisk and bring to a boil, lower heat and simmer for 10 minutes. Keep warm.
When wings are crispy, toss in a bowl and add desired amount of sauce, toss the wings with the sauce and serve.

About this Recipe

Main Ingredient: Chicken
Regional Style: American