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Author Notes: The mix of sweet Hoisin sauce and spicy Sriracha is a winning combo for these delicious wings! —Lee Kum Kee
- 22 ounces chicken wings
- 1/3 cup Lee Kum Kee Sriracha Chili Sauce
- 1 cup Lee Kum Kee Hoisin Sauce
- 2/3 teaspoon ground black pepper
- 1 tablespoon cooking oil
- Make marinade by mixing half of Sriracha Chili Sauce and 2/3 cup of Hoisin Sauce with ground black pepper and cooking oil.
- Marinate wings for 4 hours or overnight.
- Mix remaining Sriracha Chili Sauce and Hoisin Sauce in a bowl and add to baked wings. Mix well and serve.