Forget the deep-fryer and preheat your oven for this crowd-friendly recipe for Crispy Baked Hoisin Chicken Wings starring a sweet and tangy DIY sauce.
There are few occasions when I’d argue that “baked” rules over “deep-fried.” But believe it or not, a piping hot oven—and not a vat of bubbling oil—is the secret to the crispiest, crackliest chicken wings.
And with just five ingredients and 50 minutes, you’ll be licking your fingers clean for every last taste of these Crispy Baked Hoisin Chicken Wings. Sound too good to be true? Fear not! It all comes down to a simple technique of baking the wings at high heat atop a rack. No boiling oil = the crispiest, easiest chicken wings to ever hit your lips.
While it’s hard to beat basic butter and hot sauce, I’ve turned to my favorite hoisin and blackberry jam glaze (of mini-meatball fame) to add a sweet and tangy twist to each crunchy bite.
I guarantee these wings will fly off the plate. (You had to know that was coming.)
Looking for more ways to bake up big wing flavor sans all the oil? Don’t miss more flavor variations, including:
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- 2 1/2 lbs chicken wings, tips removed, drumettes and flats separated
- 1 Tablespoon vegetable oil
- 1 Tablespoon Chinese 5-Spice or other Asian spice blend
- 1/3 cup hoisin sauce
- 1/4 cup blackberry jam
- Sliced scallions, for serving
- Sesame seeds, for serving
- Preheat oven to 400ºF.
- Rinse wings and drumettes and pat dry. Transfer to a large bowl and toss with vegetable oil and spice blend until well coated. Position wings on baking racks in a single layer ensuring that wings aren't touching.
- Bake, rotating pan half-way through, until fully cooked, 45 to 50 minutes. Remove wings from oven and transfer to a large bowl.
- Whisk together hoisin and blackberry jam in a small saucepot over medium-low heat until warm.
- Drizzle wings with sauce, tossing until well coated. Garnish with scallions and sesame seeds. Serve immediately.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.