Hoisin Glazed Chicken Wings

Mar 14, 2013

I've been craving chicken wings for a couple days now... no I'm not pregnant... Its just we usually have chicken wing sundays watching football, or hockey, and recently we haven't been around much to do that. I always look forward to Sundays as my splurge day. The day I can eat anything I want (within reason) as long as I was good during the week. Well, I guess I have fallen off the wagon a bit due to no sleep...  I have a post planned for that later.

Aaaanyway... Daniel had to be away tonight for supper so I whipped up these chicken wings, because I wasn't sure if he would like them or not. They were so very ooey-gooey-sticky-yummy-nummy. I would definitely make them again for Daniel, as I think he would also enjoy these.

(But without the scallions of course)

Hoison Glazed Chicken Wings

by Renee Pihowich
Prep Time: 10 minutes
Cook Time: 1 hour
Keywords: bake appetizer chicken

Ingredients (serves 2 (or more))
  • 3 pounds chicken wings, cut into drumettes and flats
  • salt and pepper
For the Glaze:
  • 1/8 cup maple syrup
  • 1/8 cup hoisin sauce
  • 2 tbsp soya sauce
  • 1 tbsp brown sugar
  • 1 teaspoons freshly minced garlic (about 2 medium cloves)
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon Chinese 5-spice powder
  • pinch of red pepper flakes
  • 1 teaspoon toasted sesame oil
  • 1/3 cup finely sliced scallions
  • 1 tablespoon toasted sesame seeds
Preheat oven to 375F, while it's heating season the chicken wings with salt and pepper.
In a bowl mix all of the glaze ingredients, whisk until sugar is dissolved. Pour over the chicken wings and let sit for a couple minutes in the fridge.
Place the wings and sauce in a glass baking dish. Bake for an hour, turning a couple times to coat the wings with the sauce.
(Note: I finished mine on a baking sheet lined with tinfoil under the broiler for a minute or two because I like my wings a bit crispy.)
Plate the wings and sprinkle with the sesame seeds and scallions.
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