Last Updated on 19/07/2020 by Adina
Sweet and spicy baked chicken wings coated in Hoisin, Sriracha, and honey sauce, sticky and utterly delicious.
We are so much into these spicy baked chicken wings at the moment, especially the kids, just say chicken wings and they will be cheering. Either this recipe or the Korean chicken wings, I’ve been making them on repeat lately.
This time I’ve made sweet and spicy wings with Hoisin. I added some Sriracha for a bit of spiciness and some honey for more sweetness. We all licked our fingers after finishing the meal…
- Hoisin Sauce is a key ingredient in many Chinese dishes, it is sometimes called Chinese barbecue sauce. It contains fermented soybean paste, garlic, vinegar, sesame oil, chilies, and sweetener.
- It is very thick and dark in color, slightly sweet and very salty, so you will probably not need extra salt when cooking recipes using it.
- Many larger supermarkets store hoisin sauce and you will definitely be able to find it in ethnic food shops, like Asian shops.
- More recipes using it: Broccoli and Tofu Sweet Sour and Mushroom Egg Noodle Soup.
- Sriracha Hot Chili Sauce is a hot chili sauce, which was very popular 4-5 years ago if I recall correctly. I still use it, I almost always have an open bottle of Sriracha sauce in the fridge.
- It contains ground chilies, vinegar, garlic, sugar, and salt and is indeed very hot, do keep that in mind when using it.
- Available in most supermarkets.
Dark soy sauce:
- Dark Soy Sauce is aged soy sauce, which is sometimes mixed with molasses or caramel and a bit of cornstarch to make it thicker and darker than regular light soy sauce. It is less salty and sweeter than light soy sauce.
- Available in most supermarkets and ethnic shops.
- Here are more recipes using dark soy sauce: Roasted Lime Chicken with Honey Soy Sauce Marinade and Vegan Spinach Peanut Butter Noodles.
How to divide chicken wings at the joint?
- In order to divide them into drumettes and wingettes easily, you have to find the right spot between the bones, where your knife will easily go through the joint.
- 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, it means that you are not in exactly the right spot between the wing parts. Try again, a few millimeters more on the right or left side of the joint until you hit the right spot. The knife should easily go through the skin and between the bones.
- If the wings also have the wing tips still attached, remove the tips and use them for making chicken stock.
- Mix all the sauce ingredients – Hoisin and Sriracha sauce, dark soy sauce, runny honey, and grated garlic clove – in a small bowl.
- Pour over the prepared chicken wings and stir to coat well all over.
How to bake?
- Arrange in a single layer on a baking tray lined with baking paper.
- Bake in the preheated oven for 30 minutes.
- Take out of the oven and, using tongs, turn them into the sauce on the baking tray again, they should be coated again all over.
- Now it depends on your oven. If the grill is integrated into your oven, turn it on. If the grill is separated, you will have to preheat it.
- Grill for about 3 minutes or until they are nice and crispy with slight grill marks here and there.
- However, pay attention to the grill. Some might be hotter than others, so adjust the time accordingly.
More spicy chicken:
- 20 chicken wings
- 4 tablespoons Hoisin sauce
- 1 large garlic clove
- 1 ½ tablespoon dark soy sauce
- 1 teaspoon Sriracha
- ½ tablespoon honey
- 2 scallions, optional for garnish
- 2 teaspoons sesame seeds, optional for garnish
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line a baking tray with aluminum foil. Divide the wings into wingettes and drumettes at the joint, if necessary. (See note for instructions). Place them into a larger bowl.
- In a small bowl mix together the Hoisin sauce, grated garlic clove, dark soy sauce, Sriracha, and honey. Pour the sauce over the chicken and mix well so that all the wings are coated with the sauce. Arrange on the prepared baking tray and bake for 30 minutes in the preheated oven.
- During the last minutes of the baking time, preheat the grill if it is separated from the oven you are baking in. Turn the wings into the sauce on the baking tray again (using tongs), just to coat them all over again. Place the baking tray under the hot grill and grill for about 3 minutes.
- Caution: Keep an eye on the chicken wings while they are under the grill, depending on your grill this process might take a shorter or a longer time and you don't want to scorch them Sprinkle with thinly sliced scallions and the sesame seeds and serve immediately.
Divide the wings at the joint: 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, it means that you are not in exactly the right spot between the wing parts. Try again, a few millimeters more on the right or left of the joint until you hit the right spot. The knife should be able to easily go through the skin and between the bones.
Nutrition Information:Yield: 4 Serving Size: 5 chicken wings
Amount Per Serving: Calories: 498Total Fat: 34gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 110mgSodium: 1149mgCarbohydrates: 24gFiber: 2gSugar: 7gProtein: 24g
Nutrition information isn’t always accurate.