Tuesday, April 30, 2013

Asian Chicken Wings

Crispy Baked Asian Chicken Wings

Who doesn't love them some delicious wings. Whenever we get pizza it's  a must that we have to get wings too. Of course, until recently, I had only had hot wings, but I saw this on pinterest and decided to give them a try. They were great and were a nice change. 

Recipe adapted from of Just A Taste

Crispy Baked Asian Chicken Wings

 4 servings


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


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.
The original recipe calls for McCormick's Far East Sesame Ginger Blend, but I could not find it in my grocery store so I just used ground ginger, onion powder, garlic powder, and a little salt and pepper.

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