Total Time:45 minutes; 20 minutes active
Chicken wings are a crowd-pleaser, especially when served with a tasty sauce. In this recipe, the wings are baked, not fried, then tossed in a tangy-sweet hoisin-orange sauce. Add a sprinkle of crushed, fried onions for a bit of crunch.
- Oil for pan
- 3 pounds whole, bone-in chicken wings (12-15)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup hoisin sauce
- 2 tablespoons orange juice
- 2 tablespoons honey
- 2 cloves garlic, pressed
- 1/2 cup canned fried onions
- Preheat the oven to 425 F. Line two rimmed sheet pans with rims with parchment, then lightly oil the surface and reserve.
- In a large bowl, toss the wings with salt and pepper. Spread the wings on the pan, making sure they’re not touching.
- Roast for 30 minutes, then turn the wings with tongs, and roast for 15 minutes longer.
- While the wings roast, mix the hoisin sauce, orange juice, honey and garlic in a medium bowl. Reserve. Chop the fried onions by placing in a food processor and pulsing to chop to ¼- to ½-inch bits and reserve.
- When the wings are cooked through, remove from the oven and pour the hoisin mixture over them. Toss to coat, then sprinkle with the fried onions. Toss to mix, then serve immediately.
Serve with carrot and celery sticks and your other favorite game day snacks.
350 calories, 22 g. fat, 95 mg. cholesterol, 460 mg. sodium, 14 g. carbohydrate, 0 g. fiber, 23 g. protein