Baked Hoisin Chicken Wings

Baked Hoisin Chicken Wings 

Sticky, savoury, and packed with umami, these Baked Hoisin Chicken Wings are perfect for any occasion—whether it’s a casual family dinner or a weekend gathering with friends. The hoisin glaze delivers a deliciously sweet and tangy flavour, with just the right amount of kick.

Serves: 4

Preparation time: 10 minutes

Cooking time: 45–50 minutes

Ingredients:

• 1.5 kg chicken wings
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Chinese five-spice powder
• ½ tsp cayenne pepper (optional, for heat)

Hoisin Glaze:

• ¾ cup hoisin sauce
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar (or apple cider vinegar)
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated (optional)

To Serve:

• 1 tbsp sesame seeds (for garnish)
• 2 spring onions, thinly sliced (for garnish)
• Lime wedges (optional, for serving)

Method:

1. Preheat your oven to 200°C (fan bake). Line a large baking tray with baking paper or lightly grease it.

2. Prepare the seasoning rub by mixing the salt, pepper, garlic powder, onion powder, Chinese five-spice powder, and cayenne pepper in a small bowl.

3. Pat the chicken wings dry with paper towels. This helps them get crispy! Toss the wings with olive oil, then coat them evenly with the seasoning mixture.

4. Arrange the wings in a single layer on the prepared baking tray. Bake for 40–45 minutes, flipping halfway through, until the wings are golden, crispy, and cooked through.

5. While the wings bake, prepare the hoisin glaze:
   In a small saucepan over medium heat, combine the hoisin sauce, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Simmer for 5–7 minutes, stirring occasionally, until slightly thickened. Remove from heat and set aside.

6. Once the wings are cooked, remove them from the oven and brush generously with the hoisin glaze. Return to the oven for an additional 5 minutes to let the glaze caramelise.

7. Garnish with sesame seeds and spring onions before serving. Serve with lime wedges for a refreshing zing.

Tips:

• Patting the wings dry is key for achieving crispy skin.
• Want extra flavour? Marinate the wings in the seasoning mix for 1–2 hours before baking.
• Love spice? Add a dash of sriracha or extra cayenne pepper to the glaze.

Serving Suggestions:

Serve these sticky hoisin wings with steamed jasmine rice, a fresh cucumber salad, or crunchy slaw. They also pair perfectly with pickled vegetables and a cold beverage on the side. Don’t forget extra napkins—these are finger-licking good!