Hoisin And Honey Chicken Wings Recipes

HALF TIME HOISIN CHICKEN WINGS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Spray a baking sheet with cooking spray.
• Whisk together hoisin sauce, teriyaki sauce, brown sugar, garlic, ginger, and chili-garlic sauce in a bowl.
• Arrange chicken wing pieces on the prepared baking sheet.
• Brush chicken with hoisin sauce mixture.
• Bake in the preheated oven until chicken wings are no longer pink in the center, 20 to 25 minutes on each side, basting every 15 minutes.

FRIED STICKY HOISIN WINGS

Steps:

• For the wings: Fill a large, wide pot with about 1 1/2 inches of oil and bring it to 375 degrees F on a deep-fry thermometer. Toss the chicken wings with the cornstarch and 1/2 teaspoon salt in a large bowl.
• Fry half of the wings until golden brown and crisp, about 16 minutes, then transfer to a paper towel-lined tray. Bring the oil back up to 375 degrees F and fry the remaining wings.
• For the sauce: While the wings cook, melt the butter in a small saucepan over medium-high heat. Add the garlic, scallion whites and ginger and cook, stirring, until golden, about 2 minutes. Add the hoisin, honey, soy sauce, vinegar and sambal oelek and bring just to a simmer. Remove from the heat.
• Put the wings in a large bowl and drizzle with the sauce. Add the scallion greens and toss to coat. Serve immediately.

SLOW-COOKER CHICKEN WINGS

Steps:

• Put the chicken wings in a 6-quart slow cooker and sprinkle with 1 teaspoon salt. Mix together the honey, hoisin, soy sauce, oyster sauce, ginger and five-spice powder in a small bowl or measuring cup. Pour the sauce over the wings and toss to mix. Cover and cook on high, stirring occasionally, until the wings are cooked through and tender and the sauce is slightly thickened, about 2 hours and 30 minutes.
• Preheat the broiler to high. Line a baking sheet with aluminum foil. Transfer the wings to the baking sheet using tongs or a slotted spoon. Drizzle about 1/2 cup of the sauce over the wings; discard any remaining sauce. Broil, flipping the wing halfway through, until golden, about 6 minutes. Sprinkle with the scallions and serve warm.

HONEY HOISIN GLAZED WINGS

Steps:

• Arrange an oven rack in the lower third of the oven and preheat the broiler. Toss the chicken with the vegetable and sesame oil and sprinkle with the salt and pepper in a large mixing bowl. Arrange the chicken on a wire rack set over a rimmed baking sheet. Broil the chicken, turning after 10 minutes, until the chicken is golden brown, crisp and cooked through, about 15 minutes. Meanwhile, combine the vinegar and crushed red pepper in a small saucepan and bring to a simmer. Remove the saucepan from the heat and whisk in the honey, hoisin and soy sauce. Pour into an extra-large bowl. Add the chicken to the bowl and toss with the honey glaze. Transfer the chicken to a platter and garnish with the scallions and sesame seeds.

HOISIN-HONEY WINGS

Steps:

• Mix mix the hoisin sauce, honey, soy/Chinese teriyaki sauce, salt, black pepper, ginger, garlic and scallion together. Marinate the chicken wings in this mixture for 15 minutes.
• Heat oven to 350°F Put the chicken wings onto skewers, two per skewer, and put on a baking tray or cookie sheet. Bake for 30-35 minutes, basting occasionally with the marinade.
• Change oven setting to "broil" and broil for 5-8 minutes, changing sides and basting occasionally to prevent the chicken from burning.
• Take out from the oven; remove from the skewers and serve.
• Tip: Skewers aren't necessary, I just use skewers because basting is easier and there's lesser chances of the chicken skin getting stuck to the tin foil on the baking tray or cookie sheet.
• Suggestion: I put in a tiny bit of extra-hot pepper paste when I make this for my boyfriend because he likes doesn't like anything too sweet. In case you don't have that, just increase the black pepper or use cayenne pepper instead.