These hoisin chicken wings make a great appetizer with friends or a main dish worthy of curling up on the couch with your favorite movie. I chose the latter when I decided to bake up these beauties.
The Chinese five-spice powder, a blend of ground star anise, cloves, cinnamon, Sichuan pepper and fennel seeds, added an aromatic depth to the wings. The hoisin and apricot jam was the right amount of sticky sweetness. As for the movie, it was still just as fantastic as the last thirty times I’ve watched it.
- 2 lbs chicken wings
- 1 Tbl. olive oil
- ½ Tbl. Chinese five-spice powder
- 1/3 cup hoisin sauce
- 1/3 cup apricot jam
- 1 tsp salt
- ½ tsp ground pepper
- 1 tsp. sesame seeds
- 1 Tbl. chopped green onion, white & green parts
- Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.
- Remove the wing tip and separate the drummettes into two pieces. In a large bowl, toss the wing pieces in olive oil, Chinese five-spice powder, salt and pepper. Evenly space the chicken pieces on the baking sheet.
- Bake at 400 degrees for 30 – 35 minutes or until golden brown. Turn halfway to ensure even browning.
- Meanwhile, whisk the hoisin sauce and apricot jam in a small saucepan. Cook the sauce over medium high heat for 3-4 minutes, or until the sauce thickens.
- Brush the sauce over the cooked wings, coating both sides. Baked for an additional 1-2 minutes.
- Pour into a serving bowl, top with sesame seeds and green onion. Serve immediately.