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It’s not uncommon for me to have wings two days in a row. It is uncommon for me to have the SAME wings two days in a row. These baked hoisin wings hit the spot for me. Lightly sweet, the smoky sauce is finger-licking good. I could not get enough of it. These savory wings are baked until the chicken is cooked and the sauce is nicely brown. You won’t find crunchy skin here, but it does have a clean bite-through and great flavor. I’ll take that. As much as I love my crunchy (often deep-fried or air-fried) wings, these will do just nicely, thank you!
Twice-Sauced… Or Thrice-Sauced?
I admit that I do ‘triple sauce’ my baked hoisin wings. The recipe (from the fine folks over at Kikkoman) calls for saucing them up front using half of the sauce. Then halfway through the baking, brush the wings with the remaining sauce. I always found that there was a bit too much sauce to use it all at once for that second saucing. Instead, I like to use half of the remaining sauce for the first brush, then I sauce them for the third time about 10 minutes before they are done. You don’t have to do that, the recipe is great as it is written. With my approach I always use up every ounce of the sauce.
Heat Me In The Middle
I didn’t kick up the sauce for these wings. But I thought about it. I could have. But I wouldn’t have gone crazy with it. I think a few good pinches of dried pepper flake would be good enough. I wouldn’t add hot sauce because I wouldn’t want to add something that dramatically changes the flavor of the sauce.
- 10 oz organic hoisin sauce
- An Amazon brand
Dipping Sauce. Optional.
You can serve your wings with a dipping sauce on the side if you prefer. You know. Ranch. Blue cheese. Whatever you prefer. I have a number of dipping sauces you can make at home too. I wouldn’t use any sauce that would ‘fight’ the flavors of these wings, though. Use something more mellow.
I serve my side dipping sauces in condiment cups.
- Commercial Grade Stainless Steel: These sauce…
- Multifunctional Portion Cups: This set of sauce…
Also try my delicious baked taco wings.
Baked Hoisin Wings
Equipment
Ingredients
- 2 pounds chicken wings flats and drumettes separated, tips saved to make stock
- ½ cup Hoisin sauce
- 2 tablespoons honey
- 2 tablespoons lime juice
- 1 teaspoon garlic minced
Instructions
- Preheat the oven to 375 F. Line a baking sheet with parchment paper.
- Place wings in a bowl.
- In another bowl combine the remaining ingredients. Pour HALF of the sauce over the wings and turn to coat well.
- Transfer wings to the baking sheet. I prefer to put the flats skin-side up.
- Bake for 20 minutes.
- Brush the tops of the wings with the remaining sauce.
- Bake another 20-25 minutes or until starting to brown.
- Serve hot.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
- MIld Sauces
- Made for wings and more