Sticky Hoisin & Garlic Chicken Wings

4 50 Min
4 50 Min

Sticky Hoisin & Garlic Chicken Wings

Method

  1. Preheat oven 200°C/180°C (fan-forced) and line a shallow baking tray with baking paper.
  2. Place chicken wings into a large bowl. Pour over Hoisin & Garlic Stir-fry Sauce and sesame oil. Toss to mix well. Place onto prepared tray.
  3. Roast in oven for 45-50 minutes, turning wings halfway through the cooking. Wings should be sticky and browned.
  4. Place wings onto a serving platter. Sprinkle with sesame seeds and green onions. Serve with lemon wedges.

NOTE; chicken wing nibbles have the wing tips removed and cut in half. They are available at all supermarkets.

Tips: Shallow baking trays increase evaporation of moisture. This makes them ideal for developing crispy golden skin.

What You'll Need

  • 1.5kg chicken wing nibbles
  • 1 x 200g packet Passage to Asia Hoisin & Garlic Stir-fry Sauce
  • 2 teaspoons sesame oil
  • 3 teaspoons toasted sesame seeds
  • 2 green onions, sliced
  • Lemon wedges to serve

What You'll Need

Method