This gloriously sticky Chinese chicken wings recipe is so easy - it's all baked in one pan for quick clean up and only has 4 steps. Try it for your next gathering!
Ingredients
1.5kg chicken wing nibbles
1 x 200g packet Passage to Asia Hoisin & Garlic Stir-fry Sauce
2 teaspoons sesame oil
3 teaspoons toasted sesame seeds
2 green onions, sliced
Lemon wedges to serve
Method
Preheat oven 200°C/180°C (fan-forced) and line a shallow baking tray with baking paper
Place chicken wings into a large bowl. Pour over Hoisin & Garlic Stir-fry Sauce and sesame oil. Toss to mix well. Place onto prepared tray
Roast in oven for 45-50 minutes, turning wings halfway through the cooking. Wings should be sticky and browned
Place wings onto a serving platter. Sprinkle with sesame seeds and green onions. Serve with lemon wedges
Tips & Hints
NOTE; chicken wing nibbles have the wing tips removed and cut in half. They are available at all supermarkets
Shallow baking trays increase evaporation of moisture. This makes them ideal for developing crispy golden skin
Make this recipe even easier by combining the chicken wings, Passage to Asia Hoisin & Garlic Stir-fry Sauce and sesame oil into a large freezer safe container or bag. Massage to coat evenly. Label and date. Lay flat in the freezer until completely frozen. Freeze for up to 6 months. To cook, defrost in the refrigerator overnight. Cook as per recipe instructions.
