Recipe by Occasional Cooker
"These are wonderfully delicious, spicy, sweet, salty, sticky Asian-style chicken wings. The garlic and ginger-spiced hoisin and teriyaki sauces, combined with the brown sugar and hot garlic chili sauce, make these wings fly off the platter! They make a great appetizer or light meal for watching the big game. They are excellent served with extra sauce as a dipping sauce or with an Asian slaw."
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low sodium teriyaki sauce
grated fresh ginger
chile-garlic sauce, or to taste
chicken wings, cut apart at joints, wing tips discarded
I am delighted to be the first to review Occasional Cooker's newly published recipe. I made these when it was still a personal recipe and here is my review: Occasional Cooker has a great recipe here! I did change the method by baking my wings in the oven first, without the sauce (this can even be done a day or two in advance), and then grilling them using the sauce as a basting/dipping sauce. Turned out great!! I used a product called Thai Chili Garlic Paste, which is really hot, so I did cut back on the amount and just added it to taste. I also used fresh ginger (3 times as much) for the dried. Hubs and I really enjoyed these and didn’t find them to be too sweet at all. Thank you, Occasional Cooker! This will be repeated for sure!!
This dish was a deliciously sweet savoury item with fantastic flavours mixed through. Easy to handle for spice-accustomed with a tang, yet a larger challenge for those who don't have a hot tongue. However the chicken is well cooked... for Western standards....Asians tend to like chicken cooked through, tender and chewy. This chicken felt too raw for good Asian taste for me.
I made this recipe exactly as stated, only I used drumsticks and thighs since I didn't have wings. This was very tasty. I also dialed down the chile sauce for my kids, but if it were for just me and my husband I would have added exactly what was indicated in the recipe. It helps if you turn up your oven the last 10 minutes of cooking to "crisp" up the skin.
I scaled this recipe down for just the two of us, and used breast and made boneless wings. I did marinate my breast tenders in a little bit of the sauce since white meat could dry out when baking. They cooked up nicely in 20 minutes. The sauce is wonderful and would taste great on just about anything, I would like to try some grilled salmon with it. Thanks Occasional Cook for a great recipe.
Excellent dish! I loved how all the flavors came together. I used 2lbs of drumsticks & 2lbs of chicken thighs (skin removed) and there was more then enough sauce. If using drumsticks & thigh's use a baking sheet a little deeper, to collect the juice run off. Make sure you brush the sauce over chicken every 15min like the recipe calls for and it will caramelize perfectly! I also used pureed ginger instead of fresh & it also gave great flavour. This recipe would also work good on the BBQ. This is a keeper!
Just finished making these and my children, as well as myself, love them. Honestly, I've never taken the time to rate the recipes I've made, but felt that this one deserved it. I made extra sauce because I like mine coated. I put them under the broiler to get them extra crispy.
I subsituted honey for the brown sugar. I used drumettes and dipped them in the sauce before placing on the cookie sheet. I poured the remainder sauce over them. I did not baste them. I cooked them for 40 minutes. They were delicious.
Tried it for the first time today...Loved it. I reduced the sugar and used pineapple Teriyaki sauce instead.
Didn't have the chile-garlic sauce so I used regular pepper flakes and added 1 more glove of garlic.
I also like having my wings with sauce so instead of just basting it I threw the entire mixture over it and just let it slow bake.
* Percent Daily Values are based on a 2,000 calorie diet.
Half Time Hoisin Chicken Wings
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 79
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