Asian Baked Chicken Wings with Raspberry Hoisin Glaze
Ingredients
The chicken wings
-
2½
lbs.
chicken wings, tips removed, drumettes and flats separated
-
1
tablespoon
avocado oil
-
1
tablespoon
Chinese 5-Spice
The raspberry hoisin glaze
-
⅓
cup
hoisin sauce
-
¼
cup
raspberry jam
-
¼
teaspoon
fresh ginger, minced
-
¼
cup
green onions, sliced
-
to taste
sesame seeds for garnish
Instructions
- Preheat the oven to 400ºF.
- Rinse and pat dry the chicken wings and drumettes, then toss them in a bowl with avocado oil and Chinese 5-spice until coated.
- Arrange the wings on a baking rack or sheet in a single layer, ensuring they are spaced apart.
- Bake the wings for 20 minutes, then flip them and bake for another 20 minutes.
- Turn on the broiler and broil the wings for 4-5 minutes until slightly browned.
- In a small saucepan over medium-low heat, whisk together hoisin sauce, raspberry jam, and fresh ginger until warm.
- Drizzle the sauce over the wings, tossing until well coated.
- Serve immediately, garnished with sliced green onions and sesame seeds.
Nutrition Facts (estimated)
Servings
30–40 wings
Calories
250
Total fat
15g
Total carbohydrates
10g
Total protein
20g
Sodium
500mg
Cholesterol
70mg
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