Asian Style Chicken Wings

There’s nothing better than being with your friends and family sitting on the couch drinking a glass of wine and eating good food while watching football Everyone will appreciate you making these as opposed to the bagged wings.

Pair with: Coriole, Chenin Blanc, McLaren Vale, Australia, 2012


For the wings:

  • 3 pounds of chicken wings, tips removed

  • 1 garlic clove, minced

  • 1 teaspoon grated ginger

  • 1 teaspoon brown sugar

  • 2 tablespoons honey

  • 2 tablespoons hoisin sauce

  • 2 tablespoons soy sauce

  • 1 teaspoon red pepper flakes

For Extra Glaze:

  • 1/4 cup honey
  • 1/4 cup hoisin sauce
  • 1/4 cup soy sauce
  • 1 tablespoon grated ginger
  • 1 tablespoon brown sugar
  • Sesame seeds, lightly toasted
  • thinly chopped scallions


Ok, so the first thing you want to do is preheat your oven to 425*F. Line a sheet pan with aluminum foil and spray with nonstick cooking spray for easy cleanup. In a bowl mix together the garlic, ginger, brown sugar, honey, hoisin sauce, soy sauce, and red pepper flakes. Add the marinade to the wings and toss to evenly coat the wings.Add the wings to the sheet pan in a single layer and put in the oven.

After about 15 minutes take out of the oven and turn the wings over and put back in the oven to cook for another 15-17 minutes. While the wings are cooking make the extra glaze. In a pan over medium heat, combine all the ingredients and let cook until reduced by half, about 5-7 minutes. When the wings are done put in a large bowl and add the glaze, sesame seeds, and scallions. In a serving bowl, top with more sesame seeds and scallions and serve! Happy football season!

Recipes courtesy of Blakely Trettenero (WA Member) and creator of Cooking for Bimbos

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