If you have been following my blog, you know I love chicken wings. The apple doesn’t fall far from the tree, because my son loves them too. However, we do differ when it comes to flavors. He prefers the sweet and tangy chicken wings, I prefer the savory with a spicy kick. This time around, he wins. As much as I was tempted to spice up this recipe, I refrained so I wouldn’t get that disappointed shake of the head that my son gives me when I make something too spicy for him. So for all those who like sweet, sticky and tangy wings, this recipe is for you. Don’t forget the extra napkins!
- 2/3 cup flour
- 2 tablespoons smoked paprika
- 2 teaspoons black pepper
- 1 teaspoon kosher salt
- 1 teaspoon cayenne pepper
- 3 tablespoons melted butter
- 2 pounds chicken wings (about 20 pieces)
BARBECUE SAUCE INGREDIENTS:
- 1/3 cup hoisin sauce (found in your international grocery aisle)
- 2 tablespoons butter
- 2 tablespoons honey
- 2 tablespoons grated ginger
- 1 teaspoon sesame oil
- 1/2 cup minced green onions, set aside a tablespoon for garnish
- Preheat oven to 425 F degrees.
- Line baking pan with foil, and spray the foil with nonstick cooking spray. Add melted butter to pan.
- Next mix flour, paprika, black pepper, salt, and cayenne pepper in a plastic resealable bag.
- Add in the chicken wings to the bag with the flour mixture. Shake well. Be sure each wing gets covered.
- Place all wings on baking pan with melted butter.
- Bake for 25 minutes.
- Turn over wings and bake for an additional 10-15 minutes until skin is crispy and golden brown.
- Meanwhile in a saucepan over medium high heat, add all barbecue sauce ingredients (hoisin sauce, butter, honey, ginger and sesame oil) and stir to combine. If sauce is a little too thick, add 1/4 cup of water to thin out sauce. Reduce heat to low while waiting on chicken wings to finish cooking.
- When chicken wings are done cooking add them to a large mixing bowl and toss with barbecue sauce.
- Serve on a platter and garnish with the green onions you set aside earlier.