Sticky Chicken Wings

A Japanese style of marinade that is tasty on wings or short ribs. This is a great recipe for grilling or baking.

Course Appetizer, Main Course, Side Dish

Cuisine American, Japanese

Keyword hoisin, soy, wings

Servings 8 servings

Ingredients

2 lbs chicken wings separated and tipped

Marinade:

¼ cup soy sauce
2 tbsp brown sugar
3 tbsp Hoisin sauce
2 tbsp white wine
1 clove garlic minced
pepper to taste
1 tsp ginger fresh grated
2 tbsp chicken broth

Instructions

Place chicken wings in a large ziplock bag or large bowl. Combine all other ingredients and pour over chicken wings. Marinate for 3-6 hours.
On a large greased tray, place wings skin side down and bake at 350℉ for 15 minutes. Turn over, baste, drain off grease and cook an additional 20 minutes. (or until crispy)

Notes

These wings are awesome on the barbecue. They do stick though, so prior to grilling, oil the grates with canola oil. Grab a cold beer and watch for flames.