Crispy Baked Asian Chicken Wings

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For me,  I love Asian food…  This is a spin on the standard Chicken Wings. Don’t get me wrong, I love Buffalo wings, Chipotle wings, Teriyaki and Barbecue wings, this is just a new twist.   The secret to the crispiness is actually in the baking, not deep frying. A hot oven not a vat of bubbling oil.  While it is hard to beat the classic butter and hot sauce style wings, the Hoisin sauce, Chinese 5 spice and the Blackberry jam glaze adds a sweet and tangy twist to each crispy bite.  And with just seven ingredients and 50 minutes, you’ll be licking your fingers clean for every last taste of these Crispy Baked Asian Chicken Wings.  You are Welcomed!

Yield: 4 servings

Ingredients:

2½ pounds chicken wings, tips removed, drumettes and flats separated

1 Tablespoon vegetable oil

1 Tablespoon Chinese 5-Spice or other Asian spice blend

1/3 cup Hoisin sauce

¼ cup Blackberry Jam 

1 teaspoon Asian Garlic Chili sauce (or Sriracha) or to taste                          

Chopped green onion for garnish

Directions:

1.  Preheat oven to 400ºF.

2.  Rinse wings and drumettes and pat dry. Transfer to a large bowl and toss with vegetable oil and spice blend until well coated.

3.  Position wings on baking racks in a single layer ensuring that wings aren’t touching.

Bake, rotating pan half-way through, until fully cooked, 45 to 50 minutes.

4.  Remove wings from oven and transfer to a large bowl.

5.  Whisk together Hoisin, blackberry jam and chili paste in a small saucepot over medium-low heat until warm.

6.  Drizzle wings with sauce, tossing until well coated.  Sprinkle with sliced green onion. Serve immediately.

NOTE:  I also did this with chicken drumsticks and made a meal of it.

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