We’re heading to our friends, Jessica and Donnie’s house tomorrow for their annual Super Bowl party. (Actually, this is their 2nd one in their new home so I hope I’m not volunteering them to host every year! Ha!) Was thinking about what I could bring... Since they’ve got the wings covered, I’m probably going to make some type of pull-apart pepperoni bread, a safe, classic football grub. Last year, I brought some savory tartlets – pear/gorgonzola and caramelized onion/mushroom/goat cheese drizzled with a balsamic glaze. And the women ate them all up. But if you’re looking for a different wing recipe to make other than the usual buffalo, try out my easy Sticky Hoisin Wings recipe. I made these for a girl’s night. (Hubs wasn’t around to grill the wings for me, but the oven worked just fine.) Enjoy!
INGREDIENTS
• 2 lbs. chicken wings (I used all drumettes to make it easier to eat.)
• salt and pepper to taste
For the glaze:
• 3 teaspoons Hoisin sauce
• 2 teaspoons honey
• 1 teaspoon soy sauce
• 2 cloves of garlic, minced
• toasted sesame seeds or chopped green scallions for garnish (optional)
DIRECTIONS
- Heat your oven to 375º. Pat your wings dry with paper towels. Season wings with salt and pepper. Line a rimmed baking sheet with foil and spray with cooking spray. Line the wings in a single layer and bake for 30 minutes. Turn them once halfway through cooking.
- In a small bowl, mix together the ingredients for the glaze; hoisin, honey, soy sauce and garlic. Set aside.
- When the wings are cooked through, remove them from the oven. Crank the oven up to 400º. Coat the wings with the hoisin glaze and return them to the oven. Bake for 8-10 minutes until the glaze gets gooey and sticky and a bit caramelized. Garnish with toasted sesame seeds or chopped green scallions.
Notes: If you like everything with a little spice like I do, you can add some sriracha to the glaze mixture. I wasn’t sure if all of my guests could handle the spice so I left it out.