Crispy Baked Asian Chicken Wings

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.

The Recipe:
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.

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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.

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My Experience:

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

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