Hoisin chicken wings are a treat served either hot or cold. For a picnic, be sure to chill the chicken wings before packing into the cooler.
- Portion size 6 servings
- 1/3 cup hoisin sauce
- 1/4 cup ketchup
- 1/4 cup honey
- 1 teaspoon grated orange rind
- 2 tablespoons orange juice
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 2 teaspoons minced gingerroot
- 2 cloves garlic minced
- 1/4 teaspoon cayenne pepper
- 3 lbs chicken wings
In large bowl, combine hoisin sauce, ketchup, honey, orange rind and juice, mustard, Worcestershire sauce, ginger, garlic and cayenne.
Remove tips from wings. (Reserve for stock, if desired.) Separate wings at joint. Add wings to sauce and toss to coat. Shake off excess sauce; arrange in single layer on greased foil-lined baking sheet. Bake in 400°F (200°C) oven for 15 minutes. Brush with remaining sauce and bake, turning and basting at least twice, for about 40 minutes longer or until no longer pink inside and deep brown on outside.