These incredibly delicious Coriander & Hoisin Chicken Wings are marinated in a mixture of fresh coriander, hoisin, garlic, and lime, then baked in the oven until they turn golden. You can enjoy them as a main course or share them on a platter. They are incredibly tasty!
These Coriander & Hoisin Chicken Wings will make your taste buds happy and leave you craving more. The wings are soaked in a simple marinade of coriander, hoisin, and lime, which you can whip up quickly, refrigerate, and bake when you’re ready.
They are super SIMPLE and so DELICIOUS
These wings are perfect for casual get-togethers, and they can be served as a main dish or as finger food at parties with a large crowd. Feel free to double or even triple the recipe.
I like to pair them with fragrant steamed jasmine rice and my Quick Asian Cucumber Salad for a simple and satisfying mid-week meal.
Coriander & Hoisin Chicken Wings
Ingredients
- 1 bunch coriander, leaves and stems (approximately 1 cup)
- 4 cloves garlic
- 1 tablespoon lime juice
- 1 tablespoon neutral oil (such as vegetable, canola or rice bran)
- 2 tablespoons hoisin sauce (I use Lee Kum Kee brand)
- ½ teaspoon each salt and pepper
- 1.5kg chicken wings, tips removed and cut in half
To Serve
- Steamed jasmine rice
- Quick Asian Cucumber salad, optional (See Notes)
- Steamed Asian greens, optional
Instructions
- Place all ingredients (except chicken wings) into a small food processor and process until throughly combined.
- Place chicken wing nibbles into a zip-lock bag. Pour over the marinade, seal and massage in to coat. Refrigerate for at least 2 hours or longer if time permits. Turn bag over every now and again in the fridge if you have time.
- Preheat oven to 180℃ (160℃ fan forced). Line a large baking tray with baking paper. Arrange chicken wings in a single layer onto tray. Bake for 45-50 minutes, turning once during cooking time, or until chicken is cooked through. Serve with steamed jasmine rice and Pickled Cucumber Salad.
Notes
- MEASUREMENTS
We use Australian Metric measurements. 1 teaspoon = 5ml, 1 tablespoon = 20ml and 1 cup = 250ml
We use extra large free range eggs with each egg weighing approximately 59g each - CHICKEN WINGS
If you do not wish to slice chicken wings at the joints you can purchase this already done for you in the poultry section at your local big supermarket. They are usually labelled as “chicken nibbles”. They do cost a little more per kilo though to have this already prepared for you. - TO SERVE
I like to serve with steamed jasmine rice and my Quick Asian Cucumber Salad when using for a main meal but you could always add steamed or stir-fried Asian vegetables to the side as well to make it more complete. When serving for a gathering, these wings really don’t need a dipping sauce as they are so flavoursome. But if you really feel you need to, you could serve with a Thai style dipping sauce, Sweet chilli or a lime mayonnaise. But just try them. I promise, you won’t need it.
You may also enjoy
- Thai Basil Chicken Wings – a Thai classic with a twist. We use the humble chicken wing to switch this classic dish up!
- Grilled Thai Chicken Skewers – this are truly the best tasting skewers you will eat. A MUST try!!
- Thai Pork Cakes with Cucumber Dipping Sauce – another great lip-smacking finger food to go with these wings!
- Thai Prawn & Pork Spring Rolls – a fancy and delicious appetiser
- Crispy Prawn Balls – these delicious and crunchy morsels will have your guests begging for more!
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