Friday, February 13, 2009

Sticky Sweet and Spicy Oven Baked Wings

Chicken Wings with a Hoisin Honey Chili Sauce Marinade

Sticky Sweet and Spicy Oven Baked Wings

This wing marinade made with honey, hoisin and chili sauce and a touch of citrus, produces a sticky sweet chicken wing with just a tad bit of spicy heat and I guarantee you'll be lickin' your fingers on this one! Give it a try and tell me how much you love 'em y'all.

I highly recommend using Reynolds Wrap Non-Stick Aluminum Foil when preparing wings in the oven. Here's how to make them.

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Recipe: Sticky Sweet and Spicy Oven Baked Wings

©From the Kitchen of Deep South Dish
Inactive: 2 hours |Cook time: 1 hour 15 min | Yield: About 4 to 6 serv

Ingredients
  • 1 (7 ounce) jar of hoisin sauce
  • Zest from one orange
  • 1/4 cup of Thai sweet chili sauce
  • 1/4 cup of honey
  • Couple dashes of sesame oil
  • Salt and pepper, to taste
  • Cajun seasoning, to taste
  • 4 to 5 pound package of wings, tips removed and drumettes separated, if desired
Instructions
In a large bowl, whisk first 5 ingredients together, remove and set aside 1/2 cup of the mixture. Add the wings to the mixture, cover and refrigerate for at least 2 hours, turning occasionally.

Preheat oven to 375 degrees F. Remove wings from marinade and place in a single layer on an aluminum foil covered baking sheet. Sprinkle with salt, pepper and Cajun seasoning and bring wings to room temperature for about 30 minutes, then bake at 375 degrees F for about 20 minutes. Remove wings and turn the oven up to 425 degrees F. Brush the wings with the reserved marinade, turn, season with salt, pepper and Cajun seasoning on the other side, and brush the other side with the remaining marinade. Return to oven and bake at 425 degrees F for another 20 to 25 minutes. Devour.

Cook's Note: Thai sweet chili sauce is found in the Asian food section of your supermarket. May also substitute regular chili sauce, like Heinz, which is a tomato based product containing tomato puree, onion, garlic and other seasonings.

Source: http://deepsouthdish.com

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Posted by on February 13, 2009
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7 comments:

  1. These wings look lovely. I adore hoison sauce. My children would love this, and it sounds quick and easy. Delicious!

    ReplyDelete
  2. Hi Donna! They really were delicious. Thanks for stopping by!!

    ReplyDelete
  3. These sound and look so good. We love wings around here.

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  4. These are pretty much the best wings I've ever made. My go-to recipe from now on. I served them at a party and they were immediately gobbled up. I should've made at least double the amount so everybody could have had 3rds and 4ths!

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    Replies
    1. I'm so glad you are enjoying them & thanks so much for letting me know!

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  5. Replies
    1. Hi Allison! Most cooked wings will freeze fine - the only ones that you'll have a hard time refreshing would be the fried or crunchy ones. I haven't frozen these - there is no such thing as leftover wings at my house - but I think I'd let them cool, then spray a rimmed baking sheet with cooking spray, place the wings on there and flash freeze them first. That way you won't have a big clump of stuck together wings. I think I'd reheat them in a very low oven covered & since they are already cooked you don't really want to cook them, only warm them. Uncover them when they get hot and let them go a little longer. Let me know if you try it!

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