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Crispy baked Asian chicken wings
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Print Save Crispy Baked Asian Chicken Wings Yield: 4 servingsPrep Time: 10 minCook Time: 50 min Ingredients: | |
2½ pounds | chicken wings, tips removed, drumettes and flats separated |
1 Tablespoon | vegetable oil |
1 Tablespoon | Chinese 5-Spice or other Asian spice blend, (See Kelly's Notes) |
1/3 cup | hoisin sauce |
¼ cup | blackberry jam |
Directions:
Preheat oven to 400ºF.
Rinse wings and drumettes and pat dry. Transfer to a large bowl and toss with vegetable oil and spice blend until well coated. Position wings on baking racks in a single layer ensuring that wings aren't touching.
Bake, rotating pan half-way through, until fully cooked, 45 to 50 minutes. Remove wings from oven and transfer to a large bowl.
Whisk together hoisin and blackberry jam in a small saucepot over medium-low heat until warm.
Drizzle wings with sauce, tossing until well coated. Serve immediately.
Kelly's Notes:
I stumbled upon McCormick's Far East Sesame Ginger Blend and it has become my go-to for seasoning chicken, pork and beef. Look for it (or a similar blend) in the spice section of your grocery store.
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