These crispy baked chicken wings are simply yummy. It has a layer of crispy skin but when you bite into it, it is juicy and tender. It has a layer of perfect mouthwatering hoisin sauce* glaze that adds to the flavour. What else can one ask for in a piece of chicken wing? But be forewarned, it does get sticky!
What I like about baking chicken wings is that the fats get rendered in the baking process. But it is no less delicious. So ditch your normal deep-fried wings now. There is a healthier option! If that doesn't make you want to try these out, I am going to let you in to another secret. These crispy baked chicken wings are a breeze to put up. All you need is a simple marinade and they are ready for their oven bath. No sweat at all!
I don't think this dish is authentically Chinese. The last I remembered, ovens were introduced by Europeans. But the main ingredient in this recipe is truly Chinese. It doesn't really matter to me. All I know is I could do away with expensive barbeque sauces now.
Crispy Baked Chicken Wings in Hoisin Sauce 海鲜酱脆皮烤鸡翅膀Ingredients
1.2 kg chicken wings (about 12 pcs)
1 tbsp hoisin sauce
1 tbsp sugar
1 tbsp salt
1 tbsp Shao Xing wine
1 tsp baking powder
toasted sesame seed and chopped onion for garnishing
3 tbsp hoisin sauce
2 tbsp honey
1. Cut wings into drummets and winglets. You could cut away the tips if you like but I do love my tips so I am including this as well. Wash and drain chicken wings. Pat dry with kitchen towel if necessary. Combine everything, except for sesame seeds and onion, into a bowl. Marinate for an hour.
2. Preheat oven to 200C. Put chicken wings on a baking tray lined with aluminium foil. Bake for 25 minutes turning once halfway.
3. Meanwhile, prepare glaze. Put hoisin sauce and honey into a saucepan. Add the remaining marinade from chicken into the pan. Cook on slow fire until it bubbles and thickens. Try getting it as thick as possible.
4. Brush chicken with hoisin glaze when the wings are ready. Bake on 220C for 1.5 minutes. Turn and brush the other side with hoisin glaze. Bake for another 1.5 minutes. Remove.
5. Put wings into serving bowl and garnish with toasted sesame seeds and chopped onion.
The cooking time of the wings depends on the size of the chicken.
*Hoisin Sauce is a thick pungent sauce commonly used in Chinese cuisine as a glaze for meat, an addition to stir-fries, or as dipping sauce. It is dark in colour and tastes sweet and salty.