Hoisin Chicken Wings * (Not IC Safe)

Hoisin Chicken Wings 6-2015

This is a super delicious recipe.  I have been meaning to post it


  • Marinade (see step #1)
  • 2 garlic cloves, minced
  • 1/2 cup Hoisin sauce (look in the Asian aisle)**
  • 2 tablespoons white rice vinegar**
  • 1 teaspoon sesame oil (don’t replace it with anything else!)
  • 1 teaspoon Chinese five-spice powder**
  • 1 teaspoon cayenne pepper**
  • 1/4 teaspoon salt
  • 2 pounds chicken wings, drumsticks and wingettes separated
  • 1 teaspoon white sesame seeds (optional)
  • My idea: Chopped green onions can be added to marinade for flavor – or decor once the dish is plated **

**Known IC irritants, tread carefully!



  1. In a large bowl, whisk together the garlic, hoisin sauce, rice wine vinegar, sesame oil, five-spice powder, cayenne, salt, and chopped green onions, if using.
  2. Add the wings to the mixture and use your hands to toss and coat the wings with the marinade.
  3. Let stand at room temperature for 10 to 15 minutes to marinate.
  4. Preheat the oven to 400 degrees F.
  5. Line a large baking pan with aluminum foil.  I double lined it for drip security.  
  6. Remove the wings from the marinade, shaking off the excess and saving marinade for basting.  Arrange the wings in a single layer on the baking pan.
  7. Roast for 20 minutes.
  8. Remove from oven and baste the wings with the leftover marinade, and sprinkle the sesame seeds, if using, over the wings.
  9. Return the wings to the oven and roast for another 10-15 minutes, or until the outsides are golden brown and crispy (also do a temperature check, always!)
  10. Transfer to a platter and serve.  Sprinkle with chopped green onions for decoration, if desired.
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