Sesame Hoisin Wings
You can marinate and freeze these tasty wings ahead of time. (From the January, 2005 issue of Canadian Living Magazine.)
Servings: 30
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 91 |
| pro | 6 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 4 g |
| fibre | trace |
| chol | 18 mg |
| sodium | 197 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 4% |
| vit A | 1% |
| folate | 1% |
-
1/4 cup (50 mL) soy sauce
1/4 cup (50 mL) hoisin sauce
6 cloves garlic, minced
3 tbsp (50 mL) rice vinegar
2 tbsp (25 mL) packed brown sugar
2 tbsp (25 mL) liquid honey
2 tbsp (25 mL) sesame oil
1 tbsp (15 mL) prepared hot mustard
1/2 tsp (2 mL) hot pepper sauce (optional)
3 tbsp (50 mL) sesame seeds, toasted
3 lb (1.5 kg) chicken wings
Preparation:
In large bowl, whisk together soy sauce, hoisin sauce, garlic, vinegar, sugar, honey, oil, mustard, and hot pepper sauce (if using). Pour 1/2 cup (125 mL) into small bowl; stir in 2 tbsp (25 mL) of the sesame seeds. Cover and set aside.
Separate wings at joints; discard wing tips. Add wings to remaining hoisin mixture in large bowl; cover and marinate in refrigerator for 1 hour. (Make-ahead: Refrigerate wings and reserved hoisin mixture for up to 24 hours. Or freeze separately in airtight containers for up to 2 weeks; thaw before continuing.)
Arrange wings on rack on foil-lined rimmed baking sheet; brush with any remaining marinade in large bowl. Roast in 400°F (200°C) oven, turning once, until browned and juices run clear when chicken is pierced, about 40 minutes.
Brush with half of the reserved sesame seed mixture. Broil, turning and basting with remaining sesame seed mixture occasionally, until crisp and glazed, 5 minutes. Sprinkle with remaining sesame seeds.
Additional Information
Source
Canadian Living Magazine: January 2005
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