Hoisin Glazed Chicken Wings Recipes

HONEY HOISIN GLAZED WINGS

Steps:

• Arrange an oven rack in the lower third of the oven and preheat the broiler. Toss the chicken with the vegetable and sesame oil and sprinkle with the salt and pepper in a large mixing bowl. Arrange the chicken on a wire rack set over a rimmed baking sheet. Broil the chicken, turning after 10 minutes, until the chicken is golden brown, crisp and cooked through, about 15 minutes. Meanwhile, combine the vinegar and crushed red pepper in a small saucepan and bring to a simmer. Remove the saucepan from the heat and whisk in the honey, hoisin and soy sauce. Pour into an extra-large bowl. Add the chicken to the bowl and toss with the honey glaze. Transfer the chicken to a platter and garnish with the scallions and sesame seeds.

HOISIN-GLAZED CHICKEN WINGS

Steps:

• 1. Preheat broiler with rack positioned 4 to 5 inches from source of heat.
• 2. Rinse wings and pat dry. Cut off tips.
• 3. In measuring cup, combine Hoisin Sauce and Soy Sauce.
• 4. Arrange wings in a single layer on a large boiling pan. It will be a tight fit ... try to arrange them so they do not overlap each other or hang off edges of the broiling pan.
• 5. Broil wings for 10 minutes.
• 6. Turn wings over and broil for 10-12 minutes longer, or until golden and chicken loses its pink color throughout.
• 7. Brush wings all over with half of the Hoisin Sauce mixture.
• 8. Broil wings 1 to 2 minutes, or until glaze bubbles and browns.
• 9. Turn wings over. Brush with remaining Hoisin Sauce mixture. Broil 1 to 2 minutes longer.
• 10. DONE! Enjoy!
• 11. NOTE: You'll probably need to open your oven door slightly off and on during the broiling, as there tends to be a lot of smoking. If you have a smoke alarm in your kitchen, it will most definitely go off! But these wings are so delicious that it is definitely worth the smoke ... and the noise!

HOISIN-GLAZED CHICKEN THIGHS

Steps:

• Combine five-spice powder, paprika, salt, garlic, pepper, and mustard in a bowl. Rub over both sides of chicken.
• Combine hoisin sauce, soy sauce, honey, sesame oil, ginger, garlic, and five-spice powder in a bowl to create the glaze.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill chicken, covered, turning once, until lightly browned, 4 to 6 minutes. Reduce heat to low. Continue cooking, covered and turning and brushing with the glaze every 5 minutes, until chicken is no longer pink in the middle, an additional 15 to 20 minutes.

HOISIN-GLAZED ROAST CHICKEN

Steps:

• Heat the peanut oil in a large skillet over high heat. Add the star anise and peppercorns; cook, stirring, until toasted, about 10 seconds. Add the cilantro, scallions and garlic and cook 30 seconds. Add the soy sauce mixture and simmer over medium heat until slightly reduced, 2 to 3 minutes. Transfer to a large bowl and let cool, then add the chicken and toss. Cover and refrigerate 4 hours.
• Transfer the chicken to a rack set in a roasting pan (reserve the marinade). Refrigerate the chicken, uncovered, about 3 hours to dry out the skin.
• Position a rack in the upper third of the oven; preheat to 400 degrees F. Pour 1/4 inch of water and the reserved marinade into the roasting pan. Roast the chicken 20 minutes. Baste with the pan juices, then reduce the oven temperature to 350 degrees F and continue roasting until the skin is glazed and a thermometer inserted into a breast registers 160 degrees F, 20 to 25 more minutes. Transfer the chicken (on the rack) to a board. Pour the pan juices into a skillet; simmer over medium-high heat until reduced by half, about 5 minutes. Drizzle over the chicken.
• Whisk the soy sauce, rice wine, hoisin sauce and honey in a bowl; set aside.

HALF TIME HOISIN CHICKEN WINGS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Spray a baking sheet with cooking spray.
• Whisk together hoisin sauce, teriyaki sauce, brown sugar, garlic, ginger, and chili-garlic sauce in a bowl.
• Arrange chicken wing pieces on the prepared baking sheet.
• Brush chicken with hoisin sauce mixture.
• Bake in the preheated oven until chicken wings are no longer pink in the center, 20 to 25 minutes on each side, basting every 15 minutes.

HOT HONEY-GLAZED WINGS

Steps:

• In a bowl, combine the flour, 2 teaspoons salt, the onion powder, garlic powder and cayenne pepper. Add the chicken wings and toss to coat.
• Heat 2 inches of vegetable oil in a pot until it registers 350˚ F on a deep-fry thermometer. Working in batches, add the wings and fry until browned, 8 to 12 minutes. Remove with a slotted spoon and drain on a rack set on a baking sheet.
• Whisk the melted butter, hot honey, vinegar and red pepper flakes in a large bowl. Add the wings and toss to coat.