Asian-Style Chicken Wings with Hoisin and Lime
- Canola spray oil
- 3/4 teaspoon fine sea salt
- 3 cloves garlic, chopped
- 1/2 cup hoisin sauce
- 1/3 cup lime juice
- 2 tablespoons light brown sugar
- 2 pounds chicken wing drummettes
- 1 teaspoon sesame seeds, toasted
- 2 green onions, thinly sliced
Preheat the oven to 400°F. Line a large, rimmed baking sheet with foil and generously spray with oil.
Using the side of a chef's knife, mash salt and garlic together to form a paste.
Transfer to a large bowl, whisk in hoisin, lime juice and sugar, and then set aside about 1/3 cup of the mixture in a small bowl.
Toss chicken with remaining mixture and transfer to a prepared baking sheet.
Roast, flipping once, for 30 minutes.
Brush chicken with reserved sauce and continue to roast, basting and turning again every 5 or 10 minutes, until very tender and charred in some places, about 20 minutes more. (Alternatively, preheat a grill to medium heat and finish the wings on the grill, turning and basting every minute or so, until cooked through, about 10 minutes more.)
Transfer to a platter, top with sesame seeds and green onions, and serve.
See our Terms of Service.
- Canola spray oil
- 3/4 teaspoon fine sea salt
- 3 cloves garlic, chopped
- 1/2 cup hoisin sauce
- 1/3 cup lime juice
- 2 tablespoons light brown sugar
- 2 pounds chicken wing drummettes
- 1 teaspoon sesame seeds, toasted
- 2 green onions, thinly sliced