Honey-Soy Chicken Wings

Honey-Soy Chicken Wings

It’s five more days and I’ll be on a semi- blog hiatus. Yup, five more days and my peanutbutter‘s gonna be home!

Surely, there will be lots of out of town trips {I will make sure to bring Big Agnes Sleeping Bags} …. lots of food and places to share with you. I really don’t know how often I’ll be blogging, though, ’cause I miss my dear husband so much, I’m sure I would want to spend every second of the day with him.

I miss seeing his smile in person… the kind of smile that reaches his eyes.

Ykaie and I are really excited but I think Ykaie is more excited than I am because her daddy will be attending the Recognition Day at school on Sunday. She’ll be leading the opening prayer on that day and she’s very proud of herself. I know peanutbutter will be, too.

Anyway,I know it will be a busy 30 days.

If I’m gonna cook {and that’s a big IF}, I’d probably be making delicious but easy recipes such as this. Ones that you could make in a few minutes, let sit and then pop in the oven for a few more minutes — then serve.

Honey-Soy Chicken Wings

These chicken wings are tender and juicy and bursting with the flavors of asia.It’s more like chicken barbecue but with hints of hoisin sauce and sesame oil. It was such a surprise that the three kids loved it!

Make this for lunch, make this for dinner or make it for a picnic. You won’t regret making this…I promise.

I know you want to get the recipe and I don’t want to keep you waiting…

Honey-Soy Chicken Wings

Honey-Soy Chicken Wings
 
adapted from Appetite for China
Author:
Ingredients
  • 8 pieces Chicken wings,tips removed and drumsticks and wings separated
  • 2 tbsp soy sauce
  • 2 tbsp hoisin sauce
  • 2 tbsp honey
  • 1 tbsp cane vinegar
  • 1 tsp sesame oil
  • ¼ teaspoon spanish paprika (optional)
  • 1 tbsp sesame seeds
  • 1 scallion, green part only, thinly sliced
Directions
  1. Preheat the oven to 375 degrees F.
  2. In a medium bowl, whisk together the soy sauce, hoisin sauce, honey, cane vinegar, sesame oil, and spanish paprika.
  3. Add the chicken wings to the mixture and turn to coat.
  4. Cover the dish and marinate the wings at room temperature for 1 hour.
  5. Arrange the wings in a single layer on a baking pan, reserving the remaining marinade in the bowl.
  6. Roast the wings for 25 to 30 minutes, basting with the reserved marinade about halfway through.
  7. Roast until the wings are golden brown and crispy on top.
  8. Transfer to a serving dish and sprinkle sesame seeds and chopped scallions on top.

Sharing this post with  Tempt my Tummy Tuesdays  and Tasty Tuesday Link Party at nap-time creations

Comments

  1. mjskit says

    Well, these are definitely some finger-licking good wings! Love that sauce! I’m so glad that your peanutbutter is coming home!!!! Enjoy your time together and we’ll see you again soon with a bigger smile, I’m sure. :)

  2. Micole l Philippine Traveler says

    Another delicious treat for an Asian inspired dinner for me! I also like mine with the crunch! I also think they are great when spicy! great photos by the way! Trying this soon!

    More power to you!

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