Baked Sticky Asian Chicken Wings

Sticky Asian chicken wings made with a hoisin take on a Mongolian beef marinade. They're sweet, savory, garlicky, just plain awesome and basically begging to be made for your Superbowl party!

Yield: 12 servings

  • 1/2 cup soy sauce
  • 3 tablespoons hoisin sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon white sugar
  • 2 tablespoons minced garlic
  • 1 tablespoon grated fresh ginger
  • 3 pounds chicken wing parts
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 tablespoon sesame seeds

  1. Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic and ginger in a bowl.
  2. Add the wings to the marinade and put it in the fridge for at least an hour, preferably overnight.
  3. Remove the wings from the marinade (reserve the marinade) and pat dry with a paper towel.
  4. Preheat the oven to 400 degrees.
  5. Line a baking sheet with foil, dull side up.
  6. Spray with canola oil spray (be very liberal with this, the glaze is sugary and we don't want the chicken to stick to the pan.
  7. Bake for 30 minutes, then carefully flip over (I use the pigtail flipper for this and it takes less than three minutes and because the tip is so small it doesn't mess with the wing at all like tongs would) and cook for an additional 30 minutes.
  8. In the last 15 minutes of cook time put the remaining marinade in a saucepan and bring to a boil.
  9. Mix the cornstarch and water in a small cup and add to the sauce.
  10. Remove from heat and put into a large mixing bowl with the sesame seeds and the chicken.
  11. Toss them all together and serve immediately, no dipping sauce needed!

For full information kindly visit dinnerthendessert.com.

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