These hoisin chicken wings coated in a sweet and spicy sauce are sticky and utterly delicious. They are easy to make, baked in the oven, and ready in less than one hour.
We are so much into this hoisin chicken wings recipe, especially the kids; say chicken wings, and they will be cheering - either this recipe, the Baked Whole Chicken Wings, or the Baked Spicy Chicken Wings. I've been making them all on repeat lately.ย They are the perfect appetizer for game day, Super Bowl Sunday, or any other party.
The hot wings are baked, so there will be no need for a deep fryer or large amounts of vegetable oil, and there will be no lingering frying smell in the house.
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Recipe ingredients
Chicken wings: About 20 pieces (more or less 2 ยฝ lbs/1.2 kg). You can use party-style or whole chicken wings, which you should cut into two parts (drumettes and wingettes).
Hoisin sauce is aย key ingredient in many Chinese dishes, sometimes called Chinese barbecue sauce. It is very thick and dark in color, slightly sweet, and very salty, so you will probably not need extra salt when cooking recipes containing Hoisin.
- More recipes using it: Broccoli and Tofu Sweet Sour and Mushroom Egg Noodle Soup.
Other sauce ingredients: Sriracha, dark soy sauce, honey, and garlic.
See the recipe card for full information on ingredients and quantities.
How to make hoisin chicken wings?
Step #1: Mix all the sauce ingredients in a bowl.
Step #2: Coat the wings with the hoisin sauce.
Step #3: Place wings in a single layer on a baking sheet lined with aluminum foil.
Step #4: Bake for 30 minutes. Using tongs, turn the wings into the warm sauce on the baking sheet; they should be coated with the spicy sauce. Broil them briefly.
Tips
Marinating time: You don't have to marinate the wings, but it won't hurt if you do. You can marinate them in the fridge for 20 minutes and up to 6 hours. Then, bring them to room temperature before baking, remove them from the refrigerator, and leave them on the counter while the oven preheats.
Use aluminum foil and not parchment paper; parchment paper might catch fire under the broiler.
Recipe FAQs
No. According toย the USDA, that will only lead to spreading bacteria in your sink and on your kitchen surfaces. The bacteria will only be destroyed by heat during the cooking process.
Yes, but increase the baking time slightly and check the internal temperature to ensure the meat is cooked through.
The internal temperature measured with an instant-read thermometer should be 165ยฐF/74ยฐC (Amazon affiliate link). Instead of using a meat thermometer, you can tear a piece near the bone; the flesh should be white.
How to store and reheat the wings?
Refrigerate: Once the wings have come to room temperature, refrigerate them in an airtight container for about 3 days.
Freeze them in a freezer container or bag for about 2-3 months. Defrost them in the fridge.
Reheat in the oven at 350ยฐF/180ยฐC on a baking sheet lined with aluminum foil or parchment paper for 10-20 minutes or until heated through.
Reheat in the air fryer basket at 370ยฐF/190ยฐC for about 5 minutes or until heated through. Shake or flip halfway through.
How to serve?
Sprinkle them with sesame seeds and finely sliced green onions just before serving. Serve them hot as an appetizer with some vegetable sticks on the side.
Or serve them as a main dish with fries, Polenta Roast Potatoes, Fingerling Smashed Potatoes, salad with Yogurt Dressing or vinaigrette, roasted vegetables, and so on.
Hoisin Chicken Wings
Equipment
- Baking sheet
- Foil
Ingredients
- 2 lbs chicken wings Note 1
- 4 tablespoons Hoisin sauce
- 1 garlic clove large, grated
- 1 ยฝ tablespoons dark soy sauce
- 1 teaspoon Sriracha
- ยฝ tablespoon honey clear
- 1-2 scallions optional for garnish
- 2-3 teaspoons sesame seeds optional for garnish
Instructions
- Preheat the oven to 350ยฐF/ 180ยฐC. Line a baking tray with aluminum foil.
- Prepare chicken wings: Divide the chicken wings into wingettes and drumettes at the joint, if necessary. (See note for instructions). Then, place them into a larger bowl.2 lbs chicken wings
- Mix the sauce: In a small bowl, mix the Hoisin sauce, grated garlic clove, dark soy sauce, Sriracha, and honey. 4 tablespoons Hoisin sauce + 1 garlic clove + 1 ยฝ tablespoons dark soy sauce + 1 teaspoon Sriracha + ยฝ tablespoon honey
- Combine: Pour the sauce over the chicken wings and mix well, so all the wings are coated with the sauce.
- Bake wings: Arrange the wings on the prepared baking sheet and bake for 35 minutes in the preheated oven. Check that they are cooked through (Note 2).
- Broil: Preheat the broiler. Turn the chicken wings into the sauce on the baking tray (using tongs) to coat them. Broil the wings for about 3 minutes. Caution: Keep an eye on them; they should not get too dark.
- Serve: Sprinkle the wings with thinly sliced scallions and sesame seeds and serve immediately.1-2 scallions + 2-3 teaspoons sesame seeds
Notes
- Divide whole wings: Pick up the wing holding the drumette in your hand, stretching the joint open. The wingette part should still be on the working surface. Go with the knife through the joint; you should not encounter any serious resistance. If there is any resistance, you are not in precisely the right spot between the wing parts. Try a few millimeters on the right or left of the joint again until you hit the right spot. The knife should quickly go through the skin and between the bones.
- Check doneness: The internal temperature should be 165ยฐF/74ยฐC. Check with an instant-read thermometer (Amazon affiliate link). Alternatively, tear a wing near the bone; the flesh should be white.
Nina says
I added cayenne pepper to make them hot. My hubby was in heaven! Or hell? ๐
Kelly | Foodtasia says
Adina, these look fabulous! Sweet, spicy, and sticky chicken wings are my fave. Your sauce sounds so delicious!
angiesrecipes says
They look fingerlickingly delicious! Sweet and spicy are a great combo of flavours.