honey-hoisin chicken wings

styling by Catrine Kelty | photo by Keller + Keller


A sweet and sticky sauce for wings. We love the combination of ginger, garlic, and lime.

2 pounds chicken wings
2 tablespoons canola oil
1/4 cup hoisin sauce
1/4 cup low-sodium soy sauce
1/4 cup honey
2 cloves garlic, minced
1 1-inch piece fresh ginger, peeled and finely chopped
Juice from 1 lime
Kosher salt, to taste
Freshly ground black pepper, to taste
Cooking spray, for greasing  
Sesame seeds, for garnish
Fresh cilantro, for garnish

  1. Rinse chicken wings and pat completely dry. 
  2. In a shallow dish, combine canola oil, hoisin sauce, soy sauce, honey, garlic, ginger, and lime juice. Season with salt and pepper. Add chicken wings and toss to completely coat. Cover with plastic wrap and refrigerate for at least 1 hour.
  3. Preheat oven to 425°F. Line a large baking sheet with aluminum foil and coat with cooking spray. 
  4. Using a slotted spoon, remove wings and place on prepared baking sheet in a single layer (reserving marinade). Transfer to oven and bake until lightly browned, 30-35 minutes, turning once halfway.
  5. Meanwhile, place marinade in a small saucepan and bring to a boil (you must boil it to kill any bacteria from chicken). Reduce heat to medium-low and simmer until sauce is thickened, 10-15 minutes.
  6. Remove wings and brush all over with reduced marinade. Transfer to a serving platter, garnish with sesame seeds and cilantro and serve.

Serves 4-6.