Email to Cat      

Sweet and Tangy Baked Chicken Wings

Source of Recipe

From "The Secret Ingredient Cookbook" by Kelly Senyei


Recipe Introduction

"It's hard to beat the crunch of deep-fried chicken wings. But when it comes to making wings for a crowd, manning a vat of boiling oil with tongs in one hand and a cocktail in the other takes a level of agility I am just not equipped with. If I'm hosting a party, I want to actually BE at that party, not stuck in the kitchen. It's the oven to the rescue! Roasting the wings atop a wire rack allows the fat to drip off, which makes the skin extra-crispy. Toss them in a sweet and tangy hoisin-blackberry glaze and chicken wings are suddenly a fuss-free, low-maintenance snack for a party of two or twenty."

List of Ingredients

â—¦ 2 ½ pounds chicken wings, drumettes and flats separated
â—¦ 2 tablespoons extra-virgin olive oil, divided
â—¦ 1 tablespoon Chinese five-spice powder
â—¦ ½ teaspoon kosher salt
â—¦ 2 teaspoons minced garlic
â—¦ 1 teaspoon crushed red pepper flakes (optional)
â—¦ â…“ cup hoisin sauce
â—¦ â…“ cup blackberry jam
â—¦ 1 teaspoon toasted white sesame seeds


Recipe

Preheat the oven to 425° F. Line a rimmed baking sheet with foil, then place a wire rack on top.

In a large bowl, toss the chicken wings with 1 tablespoon of olive oil, the five-spice powder, and salt. Arrange the wings in a single layer on the wire rack, spacing them apart so they aren't touching.

Bake the wings until they are cooked through and crispy on the exterior, about 45 minutes.

While the wings are baking, heat the remaining 1 tablespoon olive oil in a medium saucepan set over medium-low heat. Add the garlic and crushed red pepper flakes (if using) and cook, stirring, until golden brown and fragrant, about 2 minutes. Whisk in the hoisin sauce and jam and cook, stirring occasionally, until warmed through, about 3 minutes.

Remove the wings from the oven and transfer to a large bowl. Pour the sauce on top of the wings and toss to combine. Transfer the wings to a serving platter, top with the sesame seeds, and serve.

Makes 6 servings