Honey Hoisin Chicken Wings
These Honey Hoisin Chicken Wings make a great appetizer for your next party or game-day spread. Oven-baked chicken wings are tossed in a sticky sauce that’s both sweet & salty. They are a delicious new twist on honey BBQ wings with an Asian flair!
It seems there are endless combinations when it comes to chicken wing flavors. It’s one of those foods that is the perfect handheld snack that is small enough to eat in a couple bites, but that can also be loaded with flavor.
The popularity of “game-day” foods has been on the rise in recent years. I myself am the true definition of a “fair weather fan” (I live in Minnesota remember, our sports teams usually don’t get much in terms of “fair weather”). What I am a fan of is a variety of dips, wings and other appetizers that create a spread of choices to easily snack on while “watching” a game. These Honey Hoisin Wings are one of my favorites!
- Chicken wings – I like to use the frozen bag that includes both wings and drummies. Place the chicken in a container and allow it to thaw in the refrigerator a day or two before.
- Flour, salt, pepper & garlic powder – coating the wings in this mixture helps the skin get crispier while baking that helps to mimic a deep-fried wing.
- Honey hoisin sauce – the best way to describe hoisin sauce is to compare it to an Asian BBQ sauce. It is often used in stir fries and has salty, sweet & tangy flavors. Combined with the honey, soy sauce & ground ginger, this sauce is out of this world!
The Key to Oven-Baked Wings
Did you know it’s possible to achieve a nice, crispy chicken wing without deep-frying? There are a couple keys to success when making chicken wings in the oven. First is a high cooking temperature helps crisp up the skin. Another key to perfect oven-baked wings is patting them dry before tossing them in seasoned flour. The flour coating helps seal in the juices, keeps the meat inside moist and helps the sauce stick to the wings.
To start the Honey Hoisin Chicken Wings, preheat the oven to 425 degrees. Place a wire rack on a sheet pan and spray with non-stick spray. In a shallow dish combine flour, salt, pepper & garlic powder. Lay out chicken wings on a paper towel and pat them dry. Coat chicken in flour mixture and place on wire rack. Cooking the chicken wings on a wire rack allows for the wings to get crispy on the bottom too instead of sitting in it’s own juice. Bake the wings for 40-45 minutes until they reach an internal temperature of 165 degrees. While the wings are cooking, you can get the sauce ready.
The honey hoisin sauce for these chicken wings is so simple to make. In a small saucepan combine hoisin, soy sauce, honey & ground ginger. Whisk together and bring to a boil. Simmer the sauce for 5 minutes to allow it to thicken slightly. Turn off the heat while you are waiting for the wings to finish cooking.
When the chicken wings are done, remove them from the oven and put them in a large bowl. Pour the sauce over the wings and toss until well coated. Place the wings back on the wire rack and put back in the oven on the broil setting. Broil for 3-4 minutes, watch closely! Broiling the wings helps the sauce heat through and really stick to the wings as well as crisping them up one last time.
To serve the wings, I like to pile them on a plate and garnish them with sliced green onions & sesame seeds. I love dipping chicken wings in ranch dressing, so I always have a side of that as well. Add some carrot & celery sticks to the plate and you have a delicious appetizer that your guests will love!
Honey Hoisin Chicken Wings
- 2 # chicken wings & drummies thawed
- 1 cup all-purpose flour
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. garlic powder
- 1/2 cup hoisin sauce
- 2 tbsp. soy sauce
- 2 tbsp. honey
- 1/4 tsp. ginger ground
- green onions for garnish
- sesame seeds for garnish
- Preheat oven to 425 degrees. In a shallow dish combine flour, salt, pepper & garlic powder. Grease a wire rack that is set on top of a sheet pan.
- Using a paper towel, pat dry chicken and coat in flour mixture. Place chicken wings on wire rack. Bake for 40-45 until chicken reads an internal temperature of 165.
- While chicken is cooking, in a small saucepan combine hoisin, soy, honey & ginger. Bring to a boil and simmer for 5 minutes. Turn off heat.
- Remove chicken from the oven and place in a large mixing bowl. Pour over sauce and toss until well coated. Place chicken wings back on the wire rack and put back in the oven on the broil setting. Broil 3-4 minutes.
- Garnish with sesame seeds and chopped green onions.
- 2 pounds of chicken wings will yield anywhere between 20-25 wings depending on their size.
Made this last night. Definitely delicious. I will make this again soon but use a little less flour, like 3/4 cup. Also I will do a much better job watching the wings once under the broiler. YUMMM