Szechuan Barbecue Wings

Author: Canadian Living

Wings don't have much meat, but what's there is choice, tender, moist and flavourful. Look for plump wings with smooth skin and no discolouration to ensure freshness.

  • Portion size 4 servings

Ingredients

  • 1/4 cup hoisin sauce
  • 1/2 teaspoon grated orange rind
  • 1/4 cup orange juice
  • 2 tablespoons liquid honey
  • 1 tablespoon sesame oil
  • 1 teaspoon ground ginger
  • 1 teaspoon asian chili sauce
  • 1 teaspoon asian hot pepper sauce
  • 1 pinch salt
  • 2 1/2 lbs chicken wings

Method

In small saucepan, combine hoisin sauce, orange rind and juice, honey, sesame oil, ginger, chili sauce and salt ; bring to boil. Reduce heat and simmer for about 5 minutes or until thickened. Transfer to large bowl; let cool slightly.

Meanwhile, remove tips, excess skin and fat from chicken wings; separate wings at joint. Add to sauce; toss to coat.

Reserving sauce, place wings on rack on large foil-lined rimmed baking sheet. Bake in 400°F (200°C) oven, turning and basting with sauce once, for about 30 minutes or until juices run clear when wings are pierced.

Broil wings for about 1 minute per side or until crisped and browned.

Nutritional facts <b>Per serving:</b> about

  • Sodium 352 mg
  • Protein 29 g
  • Calories 410.0
  • Total fat 24 g
  • Cholesterol 89 mg
  • Saturated fat 6 g
  • Total carbohydrate 18 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Szechuan Barbecue Wings