CHICKEN WINGS WITH HOISIN SAUCE AND HONEY

Chicken Wings with Hoisin Sauce and Honey image

These wings are delicious after being brined and marinated, then baked and broiled. After putting chicken in the bag with the brine, I store in the refrigerator in a leak-proof bowl to avoid a possible mess! My favorite shortcut is to use the jars of prepared garlic and ginger to speed up the recipe.

Provided by DEBJAPAN

Time 2h50m

Yield 8

Number Of Ingredients 12

Ingredients

2 cups water
½ cup salt
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon ground black pepper
2 pounds chicken wings
¼ cup hoisin sauce
3 teaspoons honey
1 tablespoon chopped garlic
1 tablespoon chopped ginger
¼ teaspoon crushed red pepper
2 tablespoons toasted sesame seeds

Steps:

Combine water and salt in a large resealable plastic bag. Add garlic powder, ground ginger, and black pepper. Add chicken wings. Remove excess air and seal bag. Place in the refrigerator for 2 hours. Remove chicken from brine and drain in a colander. Rinse and pat dry.
Preheat the oven to 350 degrees F (175 degrees C). Grease a broiling pan.
Combine hoisin sauce, honey, garlic, chopped ginger, and crushed red pepper in a large bowl. Add chicken and mix well to coat. Let sit while you toast sesame seeds.
Heat a nonstick pan over medium heat and add sesame seeds. Shake and cook until lightly toasted, 1 to 3 minutes. Transfer to a plate lined with a paper towel to cool.
Transfer wings to the prepared broiling pan, reserving sauce in the bowl.
Bake in the preheated oven for 30 minutes, basting every 10 minutes with reserved sauce. Remove wings from the oven and baste again with sauce.
Set an oven rack about 6 inches from the heat source and turn on the oven's broiler. Broil wings until slightly charred, 2 to 3 minutes per side.
Serve topped with toasted sesame seeds.

Nutrition Facts : Calories 126 calories, Carbohydrate 7.4 g, Cholesterol 24.1 mg, Fat 7 g, Fiber 0.7 g, Protein 8.5 g, SaturatedFat 1.8 g, Sodium 5992 mg, Sugar 4.6 g