Sweet and Spicy Chicken Wings

many dark brown sticky wings sprinkled with sesame seeds and parsley.

4.50 from 6 votes

Sweet and spicy chicken wings coated in Hoisin, Sriracha, and honey sauce, sticky and utterly delicious. They are easy to make, baked in the oven, and ready in less than one hour.

Prep Time15

Cook Time35

Total Time50

Course: Poultry

Cuisine: Asian

Servings: people

Calories: 498kcal

Author: Adina

Equipment

Baking sheet
Tongs

Ingredients

18-20 chicken wings
4 tablespoons Hoisin sauce
1 garlic clove large, grated
1 ½ tablespoons dark soy sauce
1 teaspoon Sriracha
½ tablespoon honey clear
1-2 scallions optional for garnish
2-3 teaspoons sesame seeds optional for garnish

Instructions

Preheat the oven to 350°F/ 180°C. 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.
Mix the sauce: In a small bowl, mix the Hoisin sauce, grated garlic clove, dark soy sauce, Sriracha, and honey.
4 tablespoon Hoisin sauce + 1 grated garlic clove + 1 ½ tablespoon dark soy sauce + 1 teaspoon Sriracha + ½ 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.

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 165°F/74°C. Check with an instant-read thermometer (Amazon affiliate link). Alternatively, tear a wing near the bone; the flesh should be white.

Nutrition