Wings can be baked, roasted, grilled, or fried. The most common version is Buffalo Wings, soaked in hot sauce and deep fried. I like the flavor of them but the heat doesn’t work for everyone so I prefer to serve this version. You can bake the wings as I’ve written, or you can grill them on a barbecue. Marinate as directed and cook on the grill. Reduce the sauce until thick and baste the cooking wings.
Hoisin sauce is an Asian soy sauce-based concoction often used in stir-fry recipes. It is sweet, salty, and spicy. Thick and rich, it is a great base for any number of other applications. Boldly flavored, a little goes a long way. It is mixed with other flavors for a unique Asian flavor. Sweet and sticky as can be, make sure you have lots of napkins on hand when you serve these savory wings.
- 3 tbsp molasses
- 1/4 cup mirin
- 1/4 cup honey
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 2 cloves garlic, minced
- 1 small shallot, minced
- 1 tsp freshly grated ginger
- 2 tbsp hoisin sauce (available in Asian markets)
- 1 tbsp black bean sauce
- 1 (10 oz) can beef consommÃ© (not beef stock!)
- 1 tsp dried chili flakes, optional
- Chicken Wings
- 3 lbs chicken wings, tips discarded, cut between joint into two pieces
- 3 green onions, minced
- 2 tbsp sesame seeds, optional
- In a small bowl, combine marinade ingredients. Whisk thoroughly. This marinade can be made a day or two ahead and stored in the refrigerator.
- In a large, shallow baking dish arrange wings, add sauce, cover and marinate 1 hour in refrigerator.
- Preheat oven to 375Â°F. Bake, uncovered, for 40 minutes until meat is tender. Remove from oven and transfer wings to an ovenproof serving dish. Turn oven down to 200Â°F and keep wings in warm oven.
- Pour cooking juices into a saucepan and reduce over medium-high heat for 15 minutes. Stir in white and light green parts of minced onions. Cook an additional 10 to 15 minutes, stirring regularly to keep it from burning, or until thick and sticky.
- Pour half of sauce over wings and toss to coat thoroughly. Arrange on serving platter. Drizzle with a little of remaining sauce, sprinkle with remaining green onions and sesame seeds. Serve immediately. Pass additional sauce at table if desired or keep for leftovers.
- MAKE AHEAD: While these are best the day they are made, they hold up well and can be made a day ahead. Reheat, covered, in a slow oven until warmed all the way through. Garnish with onions and sesame seeds. Serve hot.
|Amount Per Serving||%DV|
|Serving Size 155g|
|Recipe makes 10 servings|
|Calories from Fat 144||54%|
|Total Fat 15.94g||20%|
|Saturated Fat 3.97g||16%|
|Trans Fat 0.14g|
|Total Carbs 14.42g||4%|
|Dietary Fiber 0.3g||1%|