How To Make Sticky Asian Chicken Wings
This recipe for chicken wings is inspired by Asian flavors. The chicken is marinated and served in a garlicky and savory hoisin-based marinade.
- ½cupsoy sauce
- 3tbsphoisin sauce
- 1tbspsesame oil
- 1tbspwhite sugar
- 1tbspfresh ginger,grated
- 3lbschicken wing parts
- 1tbspSesame seeds
Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic and ginger in a bowl.
Add the wings to the marinade and put it in the fridge for at least 1 hour, preferably overnight.
Remove the wings from the marinade (reserve the marinade) and pat dry with a paper towel.
Preheat the oven to 400 degrees F.
Line a baking sheet with foil, dull side up.
Spray with canola oil spray.
Bake for 30 minutes, then carefully flip over and cook for an additional 30 minutes.
In the last 15 minutes of cook time, put the remaining marinade in a saucepan and bring to a boil.
Mix the cornstarch and water in a small cup and add to the sauce.
Remove from heat and put into a large mixing bowl with the sesame seeds and the chicken.
Toss them all together and serve immediately, no dipping sauce needed!
- Calories: 254.42kcal
- Fat: 16.64g
- Saturated Fat: 4.85g
- Trans Fat: 0.08g
- Monounsaturated Fat: 7.70g
- Polyunsaturated Fat: 3.99g
- Carbohydrates: 4.67g
- Fiber: 0.33g
- Sugar: 2.20g
- Protein: 21.10g
- Cholesterol: 125.99mg
- Sodium: 744.04mg
- Calcium: 27.31mg
- Potassium: 274.34mg
- Iron: 0.86mg
- Vitamin A: 10.21µg
- Vitamin C: 0.48mg
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