Wednesday, October 24, 2012

Crispy Baked Asian Chicken Wings

By Paul Briand

My search for tailgate food continued with this recipe, which I found at

Here’s the background: My extended family on my mother’s side is meeting for a combination football/reunion at West Point in early November for the Air Force-Army football game.

I’m looking for a chicken wing dish that 1) can feed a lot of people, 2) will still taste good cold, 3) have a lot of flavor.

This week I tried this recipe and, while tasty enough, probably won’t work cold because of the coating that involves hoisin and blackberry jam … yes, blackberry jam.

Hoisin is like an Asian barbecue sauce and, combined with the jam, produces a coating for the chicken that is yummy but very gooey.

I think next week I’ll turn my attention to a dry rub of some kind for the chicken wings. My sense is that a non-sauce coating for the wings will still have the taste, but travel better and stand up to being served cold.

2½ pounds chicken wings, tips removed, drumettes and flats separated
1 tablespoon vegetable oil
1 tablespoon Chinese 5-Spice or other Asian spice blend
1/3 cup hoisin sauce
¼ cup blackberry jam

1. Preheat oven to 400 degrees and rinse wings and drumettes and pat dry;
2. Transfer wings to a large bowl and toss with vegetable oil and spice blend until well coated;
3. Position wings on baking racks in a single layer ensuring that wings aren't touching;
4. Bake, rotating pan half-way through, until fully cooked, 45 to 50 minutes;
5. Remove wings from oven and transfer to a large bowl;
6. Whisk together hoisin and blackberry jam in a small saucepot over medium-low heat until warm;
7. Drizzle wings with sauce, tossing until well coated. Serve immediately.

Click here for recipe card.

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