Sticky Hoisin and Garlic Chicken Wings
Credit: Whisk Media Group
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Sticky Hoisin and Garlic Chicken Wings
Ingredients:
- 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.
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