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
- 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.
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