Monday, July 22, 2013

Baked Asian Chicken Wings

This recipe was a great find. The sauce in this recipe is absolutely divine! I even got my husband to like the sauce and that is a big deal because the sauce has blackberry jam in husband does not eat any form of cooked fruit so it really surprised me when he talked about how good the sauce was. *Secrets in the sauce right?! ;) *
This recipe was ridiculously easy and took no prep at all which is my kind of recipe.

I found this recipe on a new blog I have recently stumbled upon called Just Taste. She had a lot of recipes that looked really good so you may soon be hearing of more recipes from hers that are great. If you want to see step by step photos stop by her blog.

2½ pounds chicken wings, tips removed, drumettes and flats separated
1 Tablespoon vegetable oil
1 Tablespoon Chinese 5-Spice or other Asian spice blend
1/3 cup hoisin sauce
¼ cup blackberry jam

Preheat oven to 400ºF.

Rinse wings and drumettes and pat dry. Transfer to a large bowl and toss with vegetable oil and spice blend until well coated. Position wings on baking racks in a single layer ensuring that wings aren't touching.

Bake, rotating pan half-way through, until fully cooked, 45 to 50 minutes. Remove wings from oven and transfer to a large bowl.

Whisk together hoisin and blackberry jam in a small saucepot over medium-low heat until warm.

Drizzle wings with sauce, tossing until well coated. Serve immediately.

**Randi's Side Notes**
~I ended up using some drumsticks that I had on hand, which turned out fantastic. I had, however, already pulled the skin off so they didn't wind up crunchy at all, which was fine, but I think next time I would try leaving it on so that I could get that crunch.
~ For gluten free please make sure that you double check your hoisin sauce label and the Chinese 5 spice. Some brands like to slip some in.

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