Sesame Hoisin Wings

Sesame Hoisin Wings are easy to make and PERFECT for game day! They’re baked, not fried, but the meat falls right off the bone.

Sesame Hoisin Wings are easy to make and PERFECT for game day! They’re baked, not fried, but the meat falls right off the bone. Get the recipe from SavorySimple.net

I’ve never been into sports, possibly because I’m so clumsy and uncoordinated (seriously, I am unable to connect my foot or hand with a moving ball). However, I’ve always been around guys who love watching games, especially football. My father and brother always watched it when I was growing up. Jeff follows each season religiously. All of them talk to the television or make loud noises when things happen. I can tell if things are going well or not from the the other side of the house.

Sesame Hoisin Wings are easy to make and PERFECT for game day! They’re baked, not fried, but the meat falls right off the bone. Get the recipe from SavorySimple.net

While I may not be a fan of sports, I appreciate game day eats. I usually agree to attend one baseball game per season so I can get a stadium hot dog (but I stop paying attention after a couple innings and commence reading Facebook on my phone. I’m that wife).

While football has been explained to me numerous times, I would lost without announcers and those digital lines, so I’ve never attended a game in person. All that being said, I love seeing all the recipes that pop up before the Superbowl. Wings, sliders, nachos. Fried things.

These wings come together quickly, and the meat falls right off the bone. They’re baked, not fried, which I find much easier to prepare at home. They are, in my opinion, perfect game day grub. I’ve listed the sesame seeds and scallions as optional because I think of them more as an attractive garnish. The seed flavor gets lost. While the scallions add a nice oniony back note, the wings have a ton of flavor on their own so you won’t miss them. However, the do look very nice if you want to present an attractive platter at a Superbowl party.

Sesame Hoisin Wings are easy to make and PERFECT for game day! They’re baked, not fried, but the meat falls right off the bone. Get the recipe from SavorySimple.net

Sesame Hoisin Wings
Prep Time
6 mins
Cook Time
54 mins
Total Time
1 hr
 

Sesame Hoisin Wings are easy to make and PERFECT for game day! They’re baked, not fried, but the meat falls right off the bone.

Course: Appetizer
Cuisine: American, Korean
Servings: 6
Calories: 340 kcal
Author: Jennifer Farley
Ingredients
  • 3 - 3 1/2 pounds chicken wings
  • 1 tablespoon extra virgin olive oil, plus more for the baking sheet
  • 1 1/2 teaspoons kosher salt
  • 1/4 cup hoisin sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon soy sauce
  • optional: 1 teaspoon toasted sesame seeds
  • optional: 3-4 scallions sliced thin
Instructions
  1. Place an oven rack on one of the middle shelves. Preheat the oven to 425 degrees F and line a large baking sheet with aluminum foil. Lightly grease the baking sheet with olive oil.

  2. Place the wings in a large bowl and toss with the olive oil. Spread in a single layer on the baking sheet and sprinkle the salt on top (I don't actually measure the salt; I just aim for a very light coating on each wing to enhance the flavor). Bake for 50 minutes.
  3. While the chicken is cooking, prepare the sauce. In a medium-sized bowl, combine the hoisin sauce, toasted sesame oil, and soy sauce. Set aside.
  4. When the wings are done, carefully remove the baking sheet. Move the oven wrack to one of the top shelves and turn the broiler on low.
  5. Baste the wings with the sauce and broil them until the sauce is bubbly and cooked on, approximately 3-4 minutes.
  6. If using, sprinkle sesame seeds and scallions on top before serving.
Sesame Hoisin Wings are easy to make and PERFECT for game day! They’re baked, not fried, but the meat falls right off the bone.

About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine in Maryland, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

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