Sticky Hoisin Roast Chicken Wings

Samantha Tan

This recipe was one of the very first things I learned to cook from my mother when I moved abroad from Malaysia, and one of my very first posts back in 2009 when I started food blogging. My culinary skills have grown significantly since then, but it remains a nostalgic favorite. Thrilled to reshare it today! :) 

An extremely simple but oh-so-delicious Asian alternative to standard buffalo wings. Sticky, sweet, savory, yum!

My Mum's recipe originally called for minced garlic (I eventually got too lazy) and actual chicken pieces, but I've found that wings absorb the flavor best. My go to for hoisin sauce used to be Lee Kum Kee, but recently I've noticed that the ingredients list includes food coloring. So now, I use Koon Chun from Taiwan instead. Totally your call!

Sticky Hoisin Roast Chicken Wings

Serves... 4-6? Depends how many wings each person wants :)

Cut 2 lbs chicken wings into two parts, separating at the joints between the drummets and the wings.

Coat each piece well and refrigerate overnight with:
4 tbsp hoisin sauce (Lee Kum Kee or Koon Chun)
2 tbsp light soy sauce
2 tbsp Shaoxing cooking rice wine (or dry sherry)

When ready to cook, arrange the pieces on a baking tray lined with foil and baste with marinade. Drizzle generously with lots of honey.

Roast at about 200C (395 F) for about 25 mins until a nice caramelized reddish brown. Flip wings over, glaze again with lots of honey and any leftover marinade and continue roasting until golden and sticky.

*If your wings are cooked but look too pale for your liking, drizzle with honey and place it on the top rack of your oven under the grill/broil function for a few mins until it bubbles and turns deep red. This is a quick cheat to get the honey to caramelize faster.

Let it cool a little so you don't burn your fingers. Then devour!


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