Oh my amazing! These wings are beyond easy to make and the sauce is to die for. Only take 10 minutes prep time and 50 minutes cook time. I can’t wait to make them again.
2 1/2 pounds chicken wings, tips removed, drumettes and flats separated
1 tbsp. vegetable oil
1 tbsp. Chinese 5-Spice or other Asian spice blend
1/3 cup hoisin sauce
1/4 cup blackberry jam
1. Preheat oven to 400F.
2. 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.
3. Bake, rotating half-way through, until fully cooked, 45 to 50 minutes. Remove wings from oven and transfer to a large bowl.
4. Whisk together hoisin and blackberry jam in a small saucepot over medium-low heat until warm.
5. Drizzle wings with sauce, tossing until well coated. Serve immediately.
Wow. I was skeptical at first, thinking the combination of hoisin and blackberry jam sounded strange but they tasted amazing together.
Once the wings were in the oven, I added the hoisin and jam to the saucepan which I then placed on the element where the heat escapes from the oven; stirring with a spoon fairly regularly. I found the sauce was at a perfect temperature this way and you aren’t using extra electricity.
I went to the grocery store and easily found a Chinese 5-spice blend with the rest of the spices. However, I was not willingly to spend $6 on a jar of a spice I wasn’t sure if I would ever use again. (In hindsight, since I will definitely be making these again, probably would have been easier to buy the jar). Instead, I searched for a recipe online to make my own and was able to buy the ingredients at Bulkbarn in very small amounts for a fraction of the price. All I had to do was use my mortar and pestle to grind up the majority of the ingredients. It obviously makes more than needed for this recipe. I used about half of this recipe for the wings. Make sure to store leftovers in an airtight container and store in a cool, dry place, just as you would other spices.
The recipe I used was the following combination:
1 tsp. ground Szechwan pepper
1 tsp. ground star anise (only use the seeds, not the whole thing)
1-1/4 ground fennel seeds
1/2 tsp. ground cloves
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground white pepper