Crispy Baked Asian Chicken Wings Recipe

You’ll be licking your fingers clean for every last taste of these Crispy Baked Asian Chicken Wings

Crispy Baked Asian Chicken Wings

2½ pounds chicken wings, tips removed, drumettes and flats separated
1 Tablespoon vegetable oil
1 Tablespoon Chinese 5-Spice or other Asian spice blends (See Kelly's Notes)
¹/₃ cup hoisin sauce
¹/₄ cup blackberry jam

Preheat oven to 400º F. Rinse wings and drumettes and pat dry. Transfer to a large bowl and toss with vegetable oil and spice blend until well coated. Position wings on baking racks in a single layer ensuring that wings aren't touching.

Bake, rotating pan half-way through until fully cooked, 45 to 50 minutes. Remove wings from oven and transfer to a large bowl. Whisk together hoisin and blackberry jam in a small sauce pot over medium-low heat until warm. Drizzle wings with sauce, tossing until well coated. Serve immediately.

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