Name: Sticky Hoisin and Garlic Chicken Wings
Prep time: 5 min
Cook time: 50 min
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

Sticky Hoisin and Garlic Chicken Wings

Credit

Whisk Media Group

Credit

Whisk Media Group

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

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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.

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.

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.

Ingredient spotlight

Featured ingredients in this recipe

Hoisin and Garlic Stir-Fry Sauce

A Sweet and tangy Chinese classic Hoisin and Garlic sauce is a wonderful addition to chicken for a family-friendly dinner. Better yet, marinate beef skewers or chicken wings and barbecue for an easy entertainer.

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