Best Fried Sticky Hoisin Wings Recipes
HALF TIME HOISIN CHICKEN WINGS
These are wonderfully delicious, spicy, sweet, salty, sticky Asian-style chicken wings. The garlic and ginger-spiced hoisin and teriyaki sauces, combined with the brown sugar and hot garlic chili sauce, make these wings fly off the platter! They make a great appetizer or light meal for watching the big game. They are excellent served with extra sauce as a dipping sauce or with an Asian slaw.
Provided by Occasional Cooker
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Spray a baking sheet with cooking spray.
- Whisk together hoisin sauce, teriyaki sauce, brown sugar, garlic, ginger, and chili-garlic sauce in a bowl.
- Arrange chicken wing pieces on the prepared baking sheet.
- Brush chicken with hoisin sauce mixture.
- Bake in the preheated oven until chicken wings are no longer pink in the center, 20 to 25 minutes on each side, basting every 15 minutes.
Nutrition Facts : Calories 193.6 calories, Carbohydrate 15.6 g, Cholesterol 36.2 mg, Fat 8.8 g, Fiber 0.5 g, Protein 12 g, SaturatedFat 2.4 g, Sodium 546.4 mg, Sugar 11.7 g
STICKY ONION CRUNCH WINGS
Provided by Sunny Anderson
Categories appetizer
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put the wings on a baking sheet and season both sides with salt and pepper. Let stand at least 30 minutes and up to 2 hours.
- To make the sauce, in a small saucepan, mix together the hoisin, pomegranate juice, brown sugar, garlic, horseradish, scallions, and a few grinds of black pepper. Cook, stirring, over medium-high heat. When the sauce starts to boil, reduce the heat to a simmer and cook until thickened, about 20 minutes. Taste and season with salt.
- In a deep heavy pot, Dutch oven, or deep fryer, fill with oil to a depth of about 6 inches, and heat to 360 degrees F. Working in batches, fry the wings; the oil temperature will settle at about 350 degrees ¿ try to maintain that temperature by adjusting the heat while you fry. Fry the wings until golden brown, 12 to 14 minutes. Drain on paper towels.
- Put some of the sauce in a large mixing bowl and toss the wings in batches, adding more sauce as needed, until completely coated. Put the onions into another large bowl, add the sauced wings in batches and toss to thoroughly coat. Serve warm.
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