Tested till perfect Szechuan Barbecue Wings

Szechuan Barbecue Wings

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.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

Recipe3 out of 5 based on 1 ratings.
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  • Portion size 4


  • 1/4 cup 1/4cuphoisin sauce
  • 1/2 tsp 1/2tspgrated orange rind
  • 1/4 cup 1/4cuporange juice
  • 2 tbsp 2tbspliquid honey
  • 1 tbsp 1tbspsesame oil
  • 1 tsp 1tspground ginger
  • 1 tsp 1tspasian chili sauce or hot pepper sauce
  • 1 Pinch 1Pinchsalt
  • 2-1/2 lb 2-1/2lbchicken wingchicken wings
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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 Information Per serving: about

cal 410 pro 29g total fat 24g sat. fat 6g
carb 18g fibre 1g chol 89mg sodium 352mg

% RDI:

calcium 2 iron 11 vit A 5 vit C 8
folate 5
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