Flight to Hong Kong Chicken Wings
Take your taste buds on a flavorful journey with "Flight to Hong Kong Chicken Wings," a recipe bursting with bold Asian-inspired flavors. These oven-baked wings are marinated in a rich blend of soy sauce, hoisin sauce, oyster sauce, honey, and a hint of five-spice powder, creating the perfect balance of sweet, savory, and aromatic notes. Finely minced garlic, fresh ginger, and a touch of sesame oil elevate the marinade to new heights, while a quick broil at the end adds irresistible caramelization. Garnished with green onions and sesame seeds, these wings are ideal as a crowd-pleasing appetizer or served alongside steamed rice for a complete meal. Perfectly sticky, tender, and packed with umami, this recipe brings the vibrant flavors of Hong Kong street food directly to your table.
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Recipe Information
Ingredients
- 2 lbs Chicken wings
- 0.5 cup Soy sauce
- 0.25 cup Hoisin sauce
- 2 tablespoons Oyster sauce
- 2 tablespoons Honey
- 4 cloves Garlic
- 1 inch piece Ginger
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 0.5 teaspoon Five-spice powder
- 2 stalks Green onions
- 1 tablespoon Sesame seeds
Instructions
Clean and pat dry the chicken wings. Place them in a large mixing bowl.
In a separate bowl, prepare the marinade by combining soy sauce, hoisin sauce, oyster sauce, honey, finely minced garlic, grated ginger, rice vinegar, sesame oil, and five-spice powder. Whisk well to ensure all the ingredients are evenly mixed.
Pour the marinade over the chicken wings, ensuring they are well-coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to overnight for maximum flavor.
Preheat the oven to 375°F (190°C). Line a baking sheet with aluminum foil and place a wire rack on top. Lightly grease the rack to prevent sticking.
Arrange the marinated chicken wings on the wire rack, leaving space between each wing for even cooking. Reserve the leftover marinade.
Bake the wings in the preheated oven for 25 minutes. Meanwhile, transfer the leftover marinade to a small saucepan and bring it to a boil. Reduce the heat and simmer for 5 minutes to thicken it into a glaze.
After 25 minutes of baking, remove the wings from the oven and brush them with the glaze. Return to the oven and bake for an additional 10 minutes.
For a caramelized finish, switch the oven to broil and cook the wings for 3-5 minutes, keeping a close eye to prevent burning.
Remove the wings from the oven and let them rest for 5 minutes. Garnish with thinly sliced green onions and a sprinkle of sesame seeds before serving.
Serve the wings hot as an appetizer or pair them with steamed rice for a meal. Enjoy the deliciously sticky, sweet, and savory 'Flight to Hong Kong Chicken Wings'!
Nutrition Facts
Calories |
3197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.2 g | 263% | |
| Saturated Fat | 47.2 g | 236% | |
| Polyunsaturated Fat | 60.4 g | ||
| Cholesterol | 1018 mg | 339% | |
| Sodium | 10335 mg | 449% | |
| Total Carbohydrate | 137.5 g | 50% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 54.5 g | ||
| Protein | 193.8 g | 388% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 333 mg | 26% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2386 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
