The last and third recipe in this mini-series of the delicious world of chicken wings, Hoisin Chicken Wings. If you’ve missed the previous recipes for Korean Chicken Wings and Mexican Mole Chicken Wings, I’ll be doing a massive wing around up in the next post. This recipe for Hoi, is a fragrant blend of ginger, lime, sweetness and a sharpness a rice vinegar cuts through the richness of the golden crisp oven baked chicken wings.
Use the hashtag #foodnerdbakes on any recipes you try from the blog as would love to see your wings and bakes and will share my favourite shots.
- 1 kg chicken wings (tips removed but keeping the wings together)
- 100g plain flour, with a pinch of salt and crushed black pepper
- 2 cloves garlic, finely chopped
- 1½ inch piece ginger, finely chopped
- 3 tbsp sesame oil
- 1 lime, zested and squeezed
- 2 tbsp light brown sugar
- 2 tbsp sweet chilli sauce
- 2 tbsp unseasoned rice vinegar
- 2 tbsp soy sauce
- 3 tbsp hoisin sauce
- Sliced spring onions, lime wedges and sesame seeds for garnish
- Preheat the oven to the hottest temperature, normally 240C.
- Lightly coat the wings in the seasoned flour, shaking off the excess. Set the wings skin down on a rack in a foil-lined roasting tin so the heat can circulate. Place in the oven for 25 mins, then turn the wings to be skin side up and roast for another 25 mins. Whilst cooking, make the sauce.
- In a small saucepan, lightly cook the garlic and ginger in the sesame oil until softened. Add the rest of the ingredients and 200 ml of water and cook over a medium heat until reduced and thickened.
- When the wings are cooked through, add to the sauce to be coated.
- Sprinkle the chicken wings with sesame seeds and spring onions and serve with sauce and lime wedges.