Hoisin Chicken Wings
Hoisin Chicken Wings make a deliciously sweet, salty, spicy, finger lickin' good, Asian-styled appetizer that you can serve at your next party. They go great with a side of Blue Cheese or some extra dipping sauce.
Author: Danny Gutierrez
Recipe type: Appetizers & Tapas, Meats
- 1 cup Chicken Broth
- 4 cloves Garlic, coarsely chopped
- ¼ cup Hoisin Sauce
- 1 tbs Ginger, ground OR 2 tbs Ginger, fresh & chopped
- 1½ tbs Soy Sauce
- 1½ tbs Teriyaki Sauce
- 1 tbs Chili Sauce
- 1 tbs Honey
- ¼ tbs Black Pepper
- ½ tsp Five Spice Powder
- 12 whole Chicken Wings, separated at the joint and tips discarded
- Vegetable Oil (for frying)
- 1 tbs Sesame Seeds, toasted
Mise en place
- Separate wings.
- Portion chicken broth, hoisin sauce, soy sauce, teriyaki sauce, chili sauce, honey, ginger, black pepper and five spice powder.
- Chop garlic and set aside.
- Toast sesame seeds and set aside.
- Make blue cheese, if necessary.
- Using a blender, puree the chicken broth, garlic, ginger, hoisin sauce, soy sauce, teriyaki sauce, chili sauce, honey, five spice powder and pepper. Transfer to a small saucepan and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, about 15 minutes. Cover and keep warm over low heat.
Fry and sauce wings
- Heat oil in a deep fryer to 375 degrees F. Make sure you have enough oil to cover the wings entirely.
- Fry wings for 10 to 15 minutes or until some parts of the wings begin to turn dark brown.
- When wings are done, toss wings in the hoisin sauce mixture to coat.
- Sprinkle with sesame seeds and serve with blue cheese.
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