Prep 15 mins
Cook 45 mins
An excellent recipe by Christopher B. O'Hara.
- 3⁄4 cup chinese plum sauce
- 1⁄2 cup chinese hoisin sauce
- 1⁄2 cup soy sauce (or a low sodium version if preferred)
- 1⁄3 cup apple cider vinegar
- 1⁄4 cup dry sherry
- 1⁄4 cup honey
- 5 scallions, green and white parts, finely minced
- 6 garlic cloves, finely minced
- 30 chicken wings, small wing joint removed
- In a large bowl, combine the plum sauce, hoisin sauce, soy sauce, vinegar, sherry, honey, scallions, and garlic. Reserve 1/2 cup of the mixture for basting in a separate small bowl.
- Add the chicken wings to the large bowl, stir to coat, and place, covered, in the refrigerator for a minimum of 2 hours, preferably overnight.
- Place the wings in a single layer on a large baking sheet. Place them in a preheated 350° F (175°C) oven and bake for 30 to 40 minutes, until crisp and brown. Baste every 10 minutes during cooking, and about 5 minutes before removing the wings from the oven.
Delish! These were simple and sticky good. They were great to eat while watching football. Thanks for sharing, Ev. Made for What's on the Menu tag.
Delicious and easy!!!! My family ate them up.
I made these on the Webber grill last night, using indirect heat, and cherry wood chips instead of the oven. They were great! Thanks for posting.