Sweet & Sticky Chicken Wings/Drumsticks
Ingredients
3 tbsp hoisin sauce
2 tbsp kicap manis
1 tbsp sesame oil
1 clove garlic minced
1” ginger diced
1 tbsp rice wine
2 tsp – 2 tbsp of chilli (depending on how spicy you want it to be)
2 tsp rice wine vinegar
2 tbsp brown sugar OR syrup OR honey
2 lbs of chicken wings or drumsticks
½ cup – 1 cup of chopped nuts (depending on how much you want. You can use, almonds, walnuts or cashews)
2 stalks of scallions chopped
Directions
- Brown ginger and garlic with some cooking oil. Add hoisin sauce, sesame oil, rice wine, chilli, vinegar and sugar (syrup or boney). Add 6 tbsp of water (or more if it thickens up too much. It should look like a marinade). Boil and simmer for 30 seconds.
- Marinade chicken with the cooled sauce. (I usually set this overnight)
- Wings: 425ºF for 25 mins. Baste with cooked remaining sauce. Add another +5 more minutes. Then reduce the temperature to 375ºF. Sprinkle with nuts and scallions. Bake for another 5 minutes or until nuts are browned. Let stand for +5 mins.
- Drumsticks: 350-375ºF for 30 mins. Flip the chicken on the other side and baste it with cooked remaining sauce. Bake another +25-30 mins (make sure that the drumstick is cooked inside before moving on to sprinkling the nuts and scallions). Sprinkle with nuts and scallions. Bake another +5 mins or until nuts are browned. Let stand for +5 mins.
[...] choy, bean curd sticks and water chestnut), dumplings, baked pork tenderloin with sesame seeds, baked chicken with almonds and scallions, seafood fried noodles and store bought Yu Shang, raw fish salad. For dessert, we had longan, [...]