Asian Baked Chicken Wings
My family loves their portion of chicken wings, especially Buffalo style with lots of blue cheese sauce. I am more of a boneless chicken kinda girl, however a few wings never hurt. I still had some noodles leftover, so I decided to make Asian hoisin chicken wings. They were sticky, salty, and sweet and the Sriracha gives it a punch of heat.
This recipe makes about 10 wings.
1kg chicken wings
2 cloves of garlic, minced
1/3 cup soy sauce
1/3 cup hoisin
1 tablespoon sesame oil
1 tablespoon packed brown sugar
1 ½ tablespoon Sriracha sauce
1 tablespoon of sesame seeds, toasted (optional)
In a large bowl mix all the ingredients together, keep ¼ of the mixture separately and add the chicken to remaining sauce in the bowl. Cover and refrigerate for at least an hour.
Preheat the oven to 200C. Transfer the chicken to an oven tray lined with parchment paper and cook for 1 hour. Turn over the chicken halfway and brush some of the leftover sauce you kept separately. When ready to serve sprinkle the sesame seeds and enjoy!