In Recipes, Entertaining
Jaden's Hoisin Honey Glazed Chicken Wings
Thursday, May 14 2009 - Comments (12)
Good Bite Says: A sweet, exotic appetizer that only tastes complicated. So, give the blue cheese dressing and celery sticks a rest, and take a turn from Buffalo to the Far East. They taste as good as they look!
Yield 6 servings
Prep Time 30 mins.
Ingredients
- 1/4 cup soy sauce
- 1/4 cup honey
- 3 Tbsp hoisin sauce
- 4 cloves garlic, finely minced
- 2 tsp grated fresh ginger (about 2" long piece of ginger)
- 1 1/2 tsp ground cinnamon
- Freshly ground black pepper
- 24 whole chicken wings
- Sesame seeds, for garnish (optional)
- Cilantro, chopped, for garnish (optional)
Directions
Step 1In small sauce pan, whisk soy sauce, honey, hoisin sauce, garlic, ginger, cinnamon, and pepper. Simmer 5 minutes over medium-low heat. Remove from heat and let cool. Once cool, pour in large Ziploc bag. Add chicken wings to bag and massage until coated evenly. Remove as much air from bag as possible. Seal and refrigerate, marinating 1 hour to overnight.
Step 2
Preheat oven to 375°F. Arrange chicken wings in single layer on baking sheet. Bake for 35 minutes, or until slightly crispy.
Step 3
Remove baking sheet from oven and arrange wings on plate with tongs. Garnish with sesame seeds and cilantro, if desired.
Notes
To grill the wings instead of baking, combine all the ingredients of Step 1 in a Ziploc bag, but don't cook them. Let them marinate, then heat one side of grill to medium heat and the other to high. Remove the chicken from the bag and pour the sauce in a small sauce pan. Bring the sauce to a boil, then simmer over medium-low heat until sauce thickens. Grill the chicken on medium heat for 5 to 7 minutes per side. Move wings to high heat and baste frequently with sauce, turning the wings a few times, until the skin is crispy.- Login or register to post comments
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12 Comments
PERFECT!! this is just what i needed to feed my asian family with a picky little boy, who prefers american food instead of the traditional asian food.
Wednesday, 24 June 2009 00:37
These look delicious, and I love that they go in the oven, so that my whole apartment won't smell like fried oil afterward.
Wednesday, 24 June 2009 05:04
Love the use of Hoisin..it makes a fantastic glaze. We just recently made some hoisin glazed pork ribs.
http://ravenouscouple.blogspot.com/2009/06/hoisin-glazed-barbecue-pork-r...
Wednesday, 24 June 2009 05:29
Jaden, i love, i mean I LOVE this recipe and I am blaming you, in advance, for the 3 pounds I am going to gain.
Wednesday, 24 June 2009 18:49
I love hoisin, that sounds so good. I think I'll make these for a dinner we've got coming up.
Thursday, 25 June 2009 03:48
Chicken wings for me has always meant disgarding in the trash or throw it to the cat, but this recipe sounds mmmmmmmmmmmm mouth watering and i will try it some day and maybe sooner than later, but does anyone know if i could use chicken drumsticks instead??
Thursday, 25 June 2009 10:19
I just made these tonight with drumsticks and thighs and changed the cooking time to 45 minutes and they were AWESOME!
Quick question Jaden: I used Saigon Cinnamon (it's all I had in the house) and found the 1.5t just slightly too strong so thought of cutting the cinnamon back to 1t next time. But then I wondered if the power of the flavor might have been because Saigon Cinnamon can be slightly stronger then the regular kind.
Do you think I had this feeling because of the cinnamon's potency, which would mean that I should keep it at 1.5t and just use normal cinnamon, or do you think they're more or less the same, and it just might mean that my personal taste is for slightly less in the recipe?
And btw, I bet this would be a killer marinade for ribs!!
Saturday, 27 June 2009 00:39
I tried it yasterday with drumsticks and the flavor was really something!! but i forgot to add cinnamon and i am sure that would have added more to the taste and next time ill try it with chicken breasts coz i am honestly a white meat girl
Monday, 29 June 2009 11:26
Made these for Fourth of July weekend and served with grilled peaches! Mmm! The cinnamon and ginger were awesome in this sweet marinade. I added some regular chicken breasts for my picky (white-meat-only) hubby and he loved them.
Monday, 6 July 2009 14:19
Really loved these, although I want to experiement with them some more to add some spiciness into the mix.
Thursday, 16 July 2009 15:16
I love cilantro! ^.^
Thursday, 16 July 2009 21:06
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These look great! I love that they're baked instead of fried. I wonder if they'd get too crispy on the grill - the sugar could burn! Personally, I'll skip the cilantro.
Monday, 22 June 2009 22:56