Description
Sweet, salty, and sticky chicken wings baked to perfection. A flavor explosion in every bite!
Ingredients
Units
Scale
- 3 lbs (1361 g) chicken wings
- 1 tbsp (15 ml) cornstarch
- 1 tbsp (15 ml) water
- sesame seeds
- chives
- 0.5 cups (118 ml) hoisin sauce
- 1 cups (237 ml) soy sauce
- 0.25 cups (60 ml) rice wine vinegar
- 0.25 cups (60 ml) water
- 0.5 cups (118 ml) brown sugar
- 1 tsp sriracha
- 1 tsp ginger paste
- 4 garlic cloves
Instructions
- Mix the sauce ingredients together in a bowl, then marinate the chicken wings in 1 cup of the sauce in a large bowl or resealable bag for 8 hours or overnight. Reserve the extra sauce for basting.
- Remove the wings from the marinade (discarding the marinade) and place them on a wire rack over a foil-covered baking sheet.
- Bake at 425°F (220°C) for 30 minutes.
- While the wings are baking, pour the remaining sauce into a saucepan and bring to a boil. Thicken the sauce with the cornstarch mixture and bring to a boil again. Remove from heat and cover until the wings are done.
- Remove the wings from the oven and baste with a thick layer of the sauce.
- Return the wings to the oven for an additional 5 minutes.
- Garnish with chives and sesame seeds. Serve any extra sauce on the side for dipping.
Notes
- For extra crispy wings, ensure they are completely dry before baking. Pat them with paper towels after marinating.
- To make this recipe ahead of time, prepare the sauce and marinate the wings up to 24 hours in advance. Bake just before serving.
- If you don’t have rice wine vinegar, substitute with an equal amount of apple cider vinegar or white wine vinegar.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 3 wings
- Calories: 350
- Sugar: 15
- Sodium: 800
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 2
- Protein: 25
- Cholesterol: 100