I don’t eat chicken wings very often but I really love them. Today I show how to make hoisin-flavored wings, which will give traditional Buffalo style wings a run for their money. I was inspired to do this by remembering the popular hoisin grilled beef skewers that I used to make for students at the university. They were really, really popular. Below I apply that hoisin-style marinade to make chicken wings that are sweet, salty, sticky, and with a delicious Asian barbecue flavor.
My hoisin marinade includes garlic, ginger, sweet chili sauce, and oyster sauce. You don’t need to marinade the wings overnight, just few hours in the refrigerator before grilling. An overnight marinade would yield a stronger hoisin flavor.
I cooked my wings on an indoor grill for 25-30 minutes but you can bake them in the oven for about 40-45 minutes. Be sure to keep an eye on them as they can burn easily.
These wings would make a knock-out appetizer for a party. You could also make a grand meal out of them if you serve them with rice and Asian slaw or a vegetable stir fry. Next time you want something really tasty, try these out!
- 2 1/2 lbs. chicken wings
- Cooking spray or oil
- 2 tbsp. hoisin sauce
- 1 tbsp. soy sauce
- 1 tbsp. sweet chili sauce
- 1 tbsp. oyster sauce
- 1/2 tbsp. minced garlic
- 1/2 tbsp. minced ginger
- 1 tbsp. chopped green onion
- 1 tsp. sesame oil
- 1/8 tsp. salt
Mix all wing marinade ingredients together in a bowl. Reserve 1 tbsp. of the wing marinade to brush over finished wings later.
Pat dry the wings very well. Transfer the wings to a large baking dish and pour the marinade over the wings. Mix well, then cover with plastic wrap and transfer the wings to the refrigerator. Marinade the wings for at least 4 hours.
Make sure to bring the wings out of the refrigerator at least an hour before you start to grill. Lightly spray or brush the grill grates with non-stick spray or oil.
Cook the wings on an indoor grill or outdoor grill, turning a few times for 20-30 minutes or until cooked and golden brown. Brush the wings with the reserved marinade 1-2 minutes before the wings are done.
Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!