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
Chicken wings are perfect for casual get-togethers, and these 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.
Step-by-step how to make
1. Prepare the Wings
Start this recipe by preparing your wings first. If buying whole chicken wings place onto a clean chopping board and using the image below, take a sharp knife and gently cut through each of the joints as shown to give you 3 pieces. Discard the wing tip or save them to make chicken stock. (I like to save them up in the freezer and when I have enough, I make stock with them). Place remaining chicken nibbles into a large zip-lock bag.
2. Make the Marinade
To make the marinade, please all remaining ingredients into a small food processor or blender and process until a puree has formed. It won’t be completely smooth.
Add the marinade to the chicken wings in the bag. Squeeze as much air out of the bag as possible then tightly seal. Using your hands, lightly massage the chicken in the bag to coat the chicken as evenly as possible. Chill for at least 2 hours or up to 24 hours. Turn the bag over in the fridge occasionally if you have time.
3. Bake the Chicken Wings
Remove chicken wings from marinade and place onto a lined baking tray. Try and put them on a tray where they are not touching too much. That way they will brown better. Turn halfway through baking and when golden brown, remove and serve.
VERY DELICIOUS……
Serving suggestions
Here are some serving suggestions for these delicious Coriander & Hoisin Chicken Wings:
- Jasmine Rice: Serve the chicken wings over a bed of fragrant jasmine rice.
- Quick Asian Cucumber Salad: Pair the wings with my refreshing Quick Asian Cucumber Salad. The crisp and tangy flavours of the salad will complement the richness of the chicken.
- Dipping Sauce: Prepare a simple dipping sauce using soy sauce, honey, and a dash of lime juice.
- Vegetable Skewers: Include some vegetable skewers alongside the wings.
- Sesame Seeds and Chopped Green Onions: Sprinkle sesame seeds and chopped green onions over the chicken wings before serving.
- Lime Wedges: Serve lime wedges on the side for those who want an extra squeeze of citrus to brighten up the flavours.
- Asian Slaw: A light Asian slaw made with shredded cabbage, carrots and a sesame dressing.
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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