Ginger and hoisin chicken wings
Make sure to provide plenty of serviettes with these deliciously sticky chicken wings because using your fingers is a must.
Ingredients
Serves: 4
- 1.5 kg chicken wings
- ⅓ cup hoisin sauce
- ¼ cup maple syrup or honey
- 3 garlic cloves, chopped
- 2 cm piece fresh ginger, peeled and finely chopped
- 2 teaspoons sesame oil
Directions
Preparation:4hours10min ›
Cook:50min ›
Ready in:5hours
- Wash the chicken, then pat dry with paper towels. Using a sharp knife, cut through the joints of the wings so you end up with three pieces. Discard the small wing "tip" (or save them for making stock). Place the other pieces on a large baking tray lined with baking paper.
- To prepare the marinade, mix the hoisin sauce, maple syrup or honey, garlic, ginger and sesame oil in a small bowl until combined. Pour the marinade over the chicken and, using clean hands, gently mix until the chicken is coated. Cover with plastic wrap and marinate in the refrigerator for at least 4 hours, or preferably overnight to allow the flavours to soak and develop. Toss halfway through.
- Preheat the oven to 200°C. Bake the chicken pieces for 45–50 minutes, turning the wings after 20–25 minutes. Toss regularly during the last 15 minutes of cooking, as the sauce will caramelise and form a glaze over the chicken.
cook's tips
• To make this a main meal serve with rice and steamed vegetables. Drizzle with any cooking juices from the chicken before serving.
• This dish is delicious served at room temperature, so it makes great finger food to serve as a snack or at parties.
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Reviews and Ratings
Global Ratings:
(1)
Reviews in English (1)
This marinade was delicious! I only had a few hours to let them marinate but as they are cooked in the sauce, there was plenty of flavour and everyone loved them! A nice change to boring honey and soy - which I couldn't do as my friend is gluten intolerant and the soy I had in the fridge contained gluten - so this was perfect and easy - and so yummy! It will be our new chicken wing marinade from now on - thanks! - 16 Dec 2011