Chinese Hoisin Glazed Roasted Chicken Wings

Name: Chinese Hoisin Glazed Roasted Chicken Wings
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 3 lb (1360 g) chicken wings, separated into drumettes and flats (wing tips removed and discarded), patted completely dry; 2 tbsp (30 ml) vegetable oil; 1½ tsp (9 g) kosher salt; ½ tsp (1 g) freshly ground black pepper; ½ cup (120 ml) hoisin sauce; 3 tbsp (45 ml) low-sodium soy sauce; 2 tbsp (30 ml) rice vinegar; 4 clove (20 g) garlic cloves, minced, minced; 1 tbsp (10 g) fresh ginger, minced, peeled and minced; 1 tbsp (20 g) honey; 1 tsp (5 ml) dark sesame oil; ¼ tsp (½ g) red pepper flakes (optional); 2 tbsp (18 g) sesame seeds, toasted, toasted (optional); 2 whole (30 g) green onions, thinly sliced, thinly sliced (white and light green parts separated from dark green tops) (optional)

From the MyKitchenBank Kitchen

Tender, caramelized chicken wings coated in a glossy hoisin glaze spiked with soy sauce, garlic, and ginger. Quick-roasted at high heat for crispy skin and a sticky-sweet glaze that clings to every piece. Perfect as an appetizer or main dish with rice.

Prep: 15 min
Cook: 35 min
Wait: 5 min
Total: 55 min
Makes: About 16 wing pieces (4 drumettes and 4 flats per bird)

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Ingredients

4 servings

3 lb (1360 g) chicken wings, separated into drumettes and flats (wing tips removed and discarded), patted completely dry
2 tbsp (30 ml) vegetable oil
1½ tsp (9 g) kosher salt
½ tsp (1 g) freshly ground black pepper
½ cup (120 ml) hoisin sauce
3 tbsp (45 ml) low-sodium soy sauce
2 tbsp (30 ml) rice vinegar
4 clove (20 g) garlic cloves, minced, minced
1 tbsp (10 g) fresh ginger, minced, peeled and minced
1 tbsp (20 g) honey
1 tsp (5 ml) dark sesame oil
¼ tsp (0.5 g) red pepper flakes (optional)
2 tbsp (18 g) sesame seeds, toasted, toasted (optional)
2 whole (30 g) green onions, thinly sliced, thinly sliced (white and light green parts separated from dark green tops) (optional)

Equipment (4)

Large rimmed baking sheet (18×13 inch / 45×33 cm)
Small bowl for whisking glaze
Whisk or fork
Instant-read thermometer (optional but recommended)

Steps

Before you start

Pat chicken wings completely dry with paper towels—this is crucial for crispy skin.
Preheat your oven to 425°F (220°C) and position a rack in the upper-middle position.
Have all glaze ingredients measured and mixed before the wings go into the oven.

1
Season and arrange wings
- Place the patted-dry chicken wings on the prepared baking sheet.
- Drizzle with vegetable oil and toss with your hands to coat evenly.
- Sprinkle kosher salt and black pepper over the wings and toss again.
- Arrange them in a single layer, skin-side up, leaving a little space between pieces so they roast rather than steam.
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Tip: Overcrowding the pan will cause wings to steam instead of roast and crisp up. If needed, use two baking sheets.
2
Roast wings until goldenOven 425°F / 220°C
- Transfer the baking sheet to the preheated 425°F (220°C) oven.
- Roast for 25 to 30 minutes, stirring halfway through, until the skin is deep golden brown and the wings are cooked through.
- The meat should be tender and pulling away slightly from the bones.
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Ready when: Skin is deep golden brown and meat is tender; internal temperature reaches 165°F (74°C) at the thickest point
Tip: Stir the wings at the midpoint to ensure even browning on all sides.
3
Prepare hoisin glaze
- While the wings roast, whisk together the hoisin sauce, soy sauce, rice vinegar, minced garlic, minced ginger, honey, sesame oil, and red pepper flakes (if using) in a small bowl until smooth and fully combined.
- Set aside.
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Tip: Whisking the glaze in advance prevents you from rushing and burning it when the wings are nearly done.
4
Apply glaze and finish roastingOven 425°F / 220°C
- When the wings are golden, remove the baking sheet from the oven.
- Pour the hoisin glaze over the wings and toss thoroughly with a fork or tongs to coat every piece evenly.
- Return the sheet to the oven and roast for 5 to 7 minutes more, until the glaze is sticky and caramelized on the edges.
- Watch carefully to avoid burning the sauce.
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Ready when: Glaze is glossy, sticky, and slightly darkened at the edges; wings have a rich caramelized sheen
Tip: The glaze can brown quickly at high heat. If it starts to char, reduce oven time by 1 to 2 minutes.
5
Rest and garnish
- Remove the wings from the oven and let them rest on the baking sheet for 5 minutes to allow the glaze to set slightly.
- Transfer to a serving platter and sprinkle with toasted sesame seeds and sliced green onion (white and light green parts).
- Drizzle any remaining glaze from the baking sheet over the top.
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Ready when: Wings have a set, glossy glaze; handles with ease
Tip: Resting prevents the glaze from dripping off and allows carryover cooking to finish the meat gently.

Good to know

Tips

Dry wings are essential for crispy skin—use paper towels and even chill them uncovered in the fridge for a few hours if time allows.
Don't skip the rice vinegar; it balances the sweetness of the hoisin and adds brightness to the glaze.
For extra depth, toast the sesame seeds yourself in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant.
Serve immediately while the glaze is still warm and glossy for the best texture and flavor.

Make ahead

Prepare and mix the hoisin glaze up to 1 day ahead; store in a covered container in the refrigerator. Separate and pat dry the wings up to 4 hours before roasting; refrigerate uncovered on a paper towel-lined plate so the skin stays dry.

Storage & reheating

Store cooled leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8 to 10 minutes until warmed through, or serve chilled as a cold appetizer. Wings do not freeze well due to the glaze breaking down upon thawing.

Substitutions

rice vinegar → apple cider vinegar or white vinegar. Use the same amount. Apple cider vinegar adds a slightly fruitier note; white vinegar is more neutral.
dark sesame oil → peanut oil. Use 1 teaspoon. Peanut oil is more neutral in flavor but still adds richness; sesame oil is more distinctive.
honey → brown sugar. Use 1 tablespoon of packed brown sugar. Brown sugar adds a molasses depth instead of honey's floral sweetness.
red pepper flakes → sriracha hot sauce. Use 0.5 teaspoon stirred into the glaze for heat and tang instead of just heat.