Prep:  5 minutes
Cook:  50 minutes
Serves:  4
Average: 4.5 (81 votes)
Recipe by: Passage to Asia
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!
Credit: Whisk Media Group

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Play Video: Sticky Hoisin and Garlic Chicken Wings
Sticky Hoisin and Garlic Chicken Wings
  1. Preheat oven 200°C/180°C (fan-forced) and line a shallow baking tray with baking paper
  2. 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
  3. Roast in oven for 45-50 minutes, turning wings halfway through the cooking. Wings should be sticky and browned
  4. 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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