Honey Hoisin Glazed Wings

TOTAL TIME: 40 min
Prep: 20 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 2 teaspoons crushed red pepper
  • 1/2 cup honey
  • 2 tablespoons hoisin sauce
  • 1 tablespoon soy sauce
  • 2 scallions, white and green parts, thinly sliced
  • 2 teaspoons black and white sesame seeds, for serving
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Directions

Arrange an oven rack in the lower third of the oven and preheat the broiler.

Toss the chicken with the vegetable and sesame oil and sprinkle with the salt and pepper in a large mixing bowl.

Arrange the chicken on a wire rack set over a rimmed baking sheet. Broil the chicken, turning after 10 minutes, until the chicken is golden brown, crisp and cooked through, about 15 minutes.

Meanwhile, combine the vinegar and crushed red pepper in a small saucepan and bring to a simmer. Remove the saucepan from the heat and whisk in the honey, hoisin and soy sauce. Pour into an extra-large bowl.

Add the chicken to the bowl and toss with the honey glaze. Transfer the chicken to a platter and garnish with the scallions and sesame seeds.

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4

Newest Ratings and Reviews

Read all 6 reviews

  • on February 19, 2014

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    Very good recipe. Next time would alter it slightly. I would broil chicken wings for 10 minutes closer to the heat to get them crisp. Drop the oven temp to 450 degrees and glaze wings and cook another 5 minutes. Flip wings and repeat on other side. While wings are finishing up, reduce glaze just slightly to make is a little viscous so that it will stick to the wings when tossed. Made prior to 2014 Super Bowel and they were a hit!

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  • on May 14, 2013

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    Very tasty. I usually double recipes and it took me over an hour for the cooking/broiling process.. ( Even still, I would place the trays closer to the broiler to crisp them better. They didn't crisp as expected.
    Since wings are more resistant to spice permeation, I had to add extra seasoning to enhance the "depth" of the flavor.

    For dipping, I put a little cornstarch in the remaining sauce. All points taken, I'll make these again!


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  • on February 07, 2013

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    Wonderful! I would recommend thickening leftover sauce with cornstarch.

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