|Picture from justataste
Image Credit: Kelly Senyei
Crispy Baked Asian Chicken Wings
“And with just five ingredients and 50 minutes, you’ll be licking your fingers clean for every last taste of these Crispy Baked Asian Chicken Wings.” Kelly Senyei, author of Food Blogging For
2½ pounds chicken wings, tips removed, drumettes and flats separated
1 tablespoon vegetable oil
1 tablespoon Chinese 5-Spice or other Asian spice blend (See Kelly's Notes)
⅓ cup Hoisin sauce
¼ cup blackberry jam
Preheat oven to 400ºF.
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.
Bake, rotating pan half-way through, until fully cooked, 45 to 50 minutes.
Remove wings from oven and transfer to a large bowl.
Whisk together hoisin and blackberry jam in a small saucepot over medium-low heat until
Drizzle wings with sauce, tossing until well coated.
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