Hoisin and Sriracha Chicken Wings

By Rinku Bhattacharya /Spice Chronicles
January 10, 2016
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Author Notes: Chicken Wings are always a favorite in our household, I make them with assorted ingredients and flavors and they also make the perfect finger food. An assertive marinade like this, will eliminate the need for a dipping sauce.Rinku Bhattacharya /Spice Chronicles

Serves: 6 to 8

  • 6 tablespoons Hoisin Sauce
  • 2 tablespoons sriracha
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon sesame oil
  • 2 pounds chicken wings
  • 1/2 cup chopped scallions
  • 1 tablespoon sesame seeds to sprinkle
  1. In a mixing bowl mix together the hoisin sauce, sriracha sauce, grated ginger and the sesame oil.
  2. Toss the chicken wings in the mixture and marinate for 2 to 3 hours or overnight. I usually place this in a ziplock bag and set aside.
  3. Pre-heat the oven to 375 degrees and place the wings in a casserole and bake for 20 minutes, until soft and sticky.
  4. Remove from the oven place in a serving dish and toss with the scallions and sprinkle with sesame seeds and serve.

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