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Crispy Baked Asian Chicken Wings topped with sesame seeds and chopped scallions

Crispy Baked Hoisin Chicken Wings

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 […]
5 from 8 votes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 servings

Ingredients  

  • 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

Instructions 

  • 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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