Hoisin Chicken Wings Recipe

Have you heard of Good Bite?  It’s a fun food site full of videos and great recipes, with some of my favorite people to boot!  I’d been trying to recreate a Chinese friend’s recipe for hoisin wings but couldn’t quite get it like I remembered it.  Then my friend Jaden put her hoisin wings recipe up on GoodBite and I realized that what I was missing was honey!  I’d been making them with brown sugar and though they were good, they weren’t like I remembered.When I was a kid I did NOT like chicken on the bone of any kind, I thought it was too much work to get the meat off.  But as my taste buds matured (along with the rest of me I hope!) I began to appreciate the flavor of the meat closest to the bones.  Now I love making wings because they’re so easy to cook and great for parties.  I serve these as either an appetizer (1 per person) or a main dish (2 per person with sides).

We made these Chinese wings in the cooking class yesterday and I was amazed at how fast they went.  Within four minutes of coming out of the oven, those wings were GONE!  I’m having so much fun with the cooking classes, all the participants are wonderful and it’s thrilling to hear their stories of gaining confidence in the kitchen and learning to try new things.  This is the best job ever!

Hoisin Wings

makes 15-25 wings

Ingredients

1/4 cup soy sauce (I use Aloha Shoyu)
1/4 cup honey
1/4 cup hoisin sauce
4 cloves of garlic, finely chopped
2 TBS grated fresh ginger
1 1/2 tsp cinnamon
3 green onions, chopped
15-25 chicken wings
(optional: sesame seeds and chopped cilantro)

Instructions

Mix soy sauce, honey, hoisin, garlic, ginger, cinnamon and onions in a large gallon sized ziploc bag.  Add chicken wings and mush the bag around until they’re all coated.  Refrigerate at least 20 minutes.  Preheat oven to 375 degrees.
Place wings in a single layer on a rimmed cookie sheet or in a baking pan.  Cook 30-35 minutes or until slightly crispy.  Garnish with sesame seeds and chopped cilantro if desired.

Approximate cost/serving: Chicken wings are cheap, and though they take a little work to get the meat off the bone, 2-3 wings can be plenty for one person.  I recently got 12 wings for $4.50 so only 38 cents a wing.  At 2 wings a person these are just 80 cents a serving!


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9 Responses to “Hoisin Chicken Wings Recipe”

  1. Kelly
    June 17, 2010 at 9:37 am #

    Glad you rediscovered that version. I probably would have used brown sugar as well, but can see where honey would give an entirely different flavor.

  2. Carrie
    June 17, 2010 at 12:51 pm #

    Okay – in my house, 2 1/2 pounds serves 4-5 as a main meal with other little bites! That amount of wings usually fills one jelly roll pan. The teenagers can do some serious eating with delicious food!

  3. diana
    June 17, 2010 at 1:09 pm #

    Yes they can Carrie!

  4. Cynthia
    June 19, 2010 at 5:02 pm #

    I just made this an hour ago. Didn’t have ginger root but found crystalized ginger in my fridge…chopped it finely and used it. Smells so good cooking!

  5. Lynne
    June 21, 2010 at 4:10 am #

    I use honey frequently in recipes – from this type of recipe (often in conjunction with ginger), to curries and chillies. I go for the clear honey.

  6. Lynne
    June 24, 2010 at 9:29 pm #

    Made this for dinner. I used boneless chicken breasts though and served them with broccoli and creamy mashed potato. It was a big hit. And very easy.

  7. Adrienne
    August 24, 2010 at 10:46 am #

    Definitely trying these come football season! Thanks for the comment on my pickles. Would love to meet you at IFBC!

  8. Andi
    October 2, 2010 at 6:44 pm #

    THIS CHICKEN WAS SOOOOOO GOOD. I altered the recipe just a little. Made 2 batches of chicken and sauce, ea. w/4 drumsticks and 2 chicken backs in separate bags; made extra sauce to dip the meat after cooking. The brand of soy sauce used was leftover Kikkoman light mixed w/regular and instead of 1.5 tsp. of cinnamon, I used 1/2 tsp. of Chinese 5 spice because I only like cinnamon in sweets. Refrigerated for an hour, turning every 20 min. or so. Baked on 375 for 30 min., turned up the oven to 425 and baked for an additional 40 min. SO DELICIOUS. The 2nd batch will marinate overnight and this time I’ll put on the grill in the morning.

  9. pookie
    November 16, 2010 at 4:31 pm #

    yummy!! i didn’t marinate it though. i coated the chicken using a pan after i baked the chicken. yummy.

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