Szechuan Baked Chicken Wings

on

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

wpid-20140119_155429.jpg

  • 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.

wpid-20140118_190222.jpg

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.

wpid-20140119_131652.jpg

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!

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s