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 lightly sweet and 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.
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.
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.
