Szechuan Baked Chicken Wings

This semi-sweet recipe makes a great game-day finger food!

• 12 Chicken wings, tips cut off and separated at the joint

• ½ cup hoisin sauce

• ½ cup plum sauce

• ¼ cup reduced sodium soy sauce

• 1 tsp lime zest

• 3 tbsp lime juice

• 3 tbsp honey

• 1 tbsp Sriracha

• ½ cup fresh chopped cilantro, separated

• 3 cloves garlic, minced

Combine all of the ingredients (except for a ¼ cup of cilantro) in a large bowl, and toss the wings in the mixture.

Marinate the wings for at least an hour.

Preheat the oven to 375 degrees, and prepare a baking rack for the wings.

Prepare the wings on the rack, reserve the marinade, and roast for 30 minutes.

Remove the wings from the oven, drain the drippings, baste the wings, flip them oven, and baste again.

Return the tray to the oven, and roast them for another 30 minutes.

They’ll be nice and sticky, and a beautiful mahogany color, when they come out of the oven.

Garnish with the fresh cilantro, and serve hot.

Enjoy!