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Chicken wings on a tray with lime wedges

Coriander & Hoisin Chicken Wings

Looking for a new way to wing it? These Coriander & Hoisin Chicken Wings are the perfect mix of sweet, savoury, and zesty! With a quick-to-make marinade packed with fresh coriander, garlic, lime, and hoisin sauce, these wings are so good you’ll want to lick your fingers clean. Serve them up with fluffy jasmine rice and a refreshing cucumber salad for an easy meal that’s sure to impress.
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Prep Time:10 minutes
Cook Time:50 minutes
Course: Appetiser, Dinner, Finger Food
Cuisine: South East Asian
Keyword: Chicken wings
Servings: 4 people
Calories: 506kcal

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

  1. 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
  2. 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.
  3. 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.