Sticky Asian Chicken Wings with Hoisin
Sweet, savoury, and sticky oven-baked chicken wings made with a quick coriander, garlic, hoisin, and lime marinade. Perfect for dinners, sharing platters, or casual snacking. Juicy on the inside, caramelised on the outside, and ready in under an hour.
Ingredients
- 1.5kg chicken wings, tips removed and cut in half at the joint
HOISIN MARINADE
- 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
Instructions
- Place chicken wings into a large zip-lock bag or bowl and set aside.
- Place all marinade ingredients into a small food processor, blender or Nutri-bullet and process until throughly combined.
- Pour the marinade over the wings, seal and massage the bag or turn to coat in a bowl. Refrigerate for at least 1-2 hours or longer if time permits. (Optional - turn bag over every now and again in the fridge if you have the 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 Quick Asian Cucumber Salad.
Notes
- Measurements:
We use Australian Metric measurements. 1 teaspoon = 5ml, 1 tablespoon = 20ml and 1 cup = 250ml - Marinating: The longer you marinate, the more flavourful the wings. Overnight is ideal if you have time.
- Buying pre-cut wings: You can buy “chicken nibbles” or pre-cut wings in supermarkets to save time.
- Cooking tips: Don’t overcrowd the tray, and turn halfway for even caramelisation. Add extra lime when serving for a fresh zing.