Tested till perfect Sesame Hoisin Wings

Sesame Hoisin Wings

You can marinate and freeze these tasty wings ahead of time. (From the January, 2005 issue of Canadian Living Magazine.)

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: January 2005

Recipe5 out of 5 based on 1 ratings.
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  • Portion size 30


  • 1/4 cup 1/4cupsoy sauce
  • 1/4 cup 1/4cuphoisin sauce
  • 6 6clove garliccloves of garlic, minced
  • 3 tbsp 3tbsprice vinegar
  • 2 tbsp 2tbsppacked brown sugar
  • 2 tbsp 2tbspliquid honey
  • 2 tbsp 2tbspsesame oil
  • 1 tbsp 1tbspprepared hot mustard
  • 1/2 tsp 1/2tsphot pepper sauce, (optional)
  • 3 tbsp 3tbspsesame seeds, toasted
  • 3 lb 3lbchicken wingchicken wings
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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.

Nutritional Information Per piece: about

cal 91 pro 6g total fat 6g sat. fat 1g
carb 4g fibre 0 chol 18mg sodium 197mg

% RDI:

calcium 1 iron 4 vit A 1 folate 1
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