The next time you're making chicken wings, take them to the next level with the help of this simple hoisin-based sauce. And baking the wings in the oven lets you control how crispy they get — I love mine extra crunchy. Double the sauce recipe to have extra for dipping and slathering over finished wings.
Add a touch of honey for extra stickiness — or a few drops of your favorite hot sauce for a little kick.
- 1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
12 chicken wings, wing tips removed and separated at the joint
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon water
1 teaspoon sesame seeds
1 scallion, sliced
- Preheat your oven to 425˚F, and line a baking sheet with foil.
- In a medium mixing bowl, mix together the flour, salt, and pepper. Add the wings, and toss to coat.
- Arrange the wings on the tray in an even layer. Bake for 10 minutes, and then flip.
- Bake the wings for another 10 minutes or until cooked through.
- Mix together the hoisin sauce, soy sauce, and water in a small bowl, creating the sauce for the wings.
- Remove the chicken wings, and lightly baste with the sauce. Place under the broiler for 2 minutes. Then flip, and baste with more sauce. Place the wings back under the broiler for 2 more minutes.
- Sprinkle the finished wings with sesame seeds and scallion slices.
Love your wings? Check out these delicious tips for taking chicken wings to a whole new level.
- Poultry, Appetizers
- North American
- 24 chicken wings