Sunday, 21 April 2013

Crispy Baked Asian Chicken Wings

Chicken wing recipe, crispy chicken recipe

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

1. Preheat oven to 400ºF.
2. 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 the wings aren't touching.
3. Bake, rotating pan halfway through, until fully cooked, 45 to 50 minutes. Remove wings from oven and transfer to a large bowl.
4. Whisk together hoisin sauce and blackberry jam in a small saucepan over medium-low heat until warm.
5. Drizzle wings with sauce, tossing until well coated. Serve immediately.

Thank  you Kelly Senyei for this awesome recipe.

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