Sticky Garlic & Hoisin Wings
A simple and easy wing recipe that is sure to please! These Sticky Garlic Hoisin Wings are fried until crispy and tossed in sweet and salty hoisin glaze! They are mouth-wateringly delicious and take no time at all!
Crispy, Saucy, and Flavorful!
So, let’s talk chicken wings! If you couldn’t already tell, chicken wings are one of my favorite parts of the chicken! They literally can be made into any flavor or style you want. My wings need to be crispy regardless of whether or not they are fried and extra saucy!
This time around, I wanted something bold and sticky. My Sticky Garlic Hoisin Wing Recipe did just the trick! These Asian-inspired wings are extra crispy and tossed in a rich and flavorful hoisin glaze! I couldn’t get enough of these wings!
MAKE THEM BAKED OR AIR-FRIED!
These wings are so easy and delicious. But, I know that deep-frying is not the healthiest cooking method. Baking or Airfrying these wings require a slightly different set of directions, but the flavor is just the same! Take a look below for steps to make these wings baked or air-fried.
Baked or Air-Fried Wing Option:
Remove the flour, cornstarch, and frying oil from the recipe.
Heat the oven to 425°F or the air-frier to 400°F
Add 1 tbsp of baking powder instead of 1 tsp. Toss the wings in the seasoning. The baking powder will help to create crispy wings.
Bake on a ½ sheet tray with a wire rack sprayed with non-stick spray. Bake or air-fry until crispy and fully cooked (about 20 - 25 minutes).
Turn the wings occasionally to maximize their crispiness.
Toss the wings in the sauce, garnish, and enjoy!
Sticky Garlic Hoisin Wings’ Ingredients:
Okay now, let’s talk ingredients! All of these ingredients are very simple to use! They can be found in pretty much any grocery store or your local food store. As always, try to use as many fresh ingredients as possible!
Party Wings/Wingettes: You can either buy the wings whole and cut them yourself, or buy the party wings pre-cut. It is solely up to you. If you decide to buy the frozen wings, make sure that they are fully thawed and dried before seasoning.
Seasoning Mix: Always make sure to season your wings before frying! I seasoned these wings with a mix of kosher salt, onion powder, garlic powder, paprika, ground ginger, and ground black pepper
Eggs: To get my wings extra crispy, I added some eggs to the mix. Before coating the wings in the dry mix, I mixed in two eggs to the seasoned wings. The dry mix sticks to the wings a lot better that way.
Soy Sauce: To add some additional flavor to the wings, I added some soy sauce with the eggs. This adds some great umami flavor! I also added some into the glaze.
Dry Mix: To coat the wings before frying, I made a mix of cornstarch and flour. Cornstarch is used a lot in Asian cooking and helps with making foods extra crispy.
Garnishes: To garnish the wings at the end, I used some sesame seeds and chopped scallions to garnish. They added the perfect touch before serving!
Oil for Frying: Choosing the right frying oil is very important. Here are some of my favorite frying oils and fats: vegetable oil, canola oil, peanut oil, corn oil, vegetable shortening (i.e. Crisco).
Garlic & Fresh Ginger: I put fresh garlic and ginger in pretty much all of my Asian-inspired recipes. They are both very fragrant and add the perfect amount of flavor to dishes. Try using the powdered forms if you do not have fresh garlic and ginger!
Hoisin Sauce: Hoisin sauce is rich and has a strong salty flavor. It also has a slight sweetness. It is packed with umami flavor as well which comes from the fermented soybeans in it.
Rice Wine Vinegar: To cut some of the strong salty flavors of the soy and hoisin sauces, I added some rice wine vinegar. Acid is always a great way to cut the taste of salt in recipes.
Honey: To make these slightly sweet and sticky, I added about ½ cup of honey. The honey also helped to cut some of the saltiness in the glaze as well.
Crushed Red Pepper Flakes: I always add a little bit of spice to pretty much everything that I make! You only want to add a pinch or so of the crushed red pepper flakes. Trust me, a little goes a long way.
Cornstarch Slurry: To thicken the sauce I used a cornstarch slurry. All you need is about 1 tbsp of cornstarch and 1 tbsp of cold water. Add the slurry to glaze when it is boiling and mix it to fully incorporate it.
How to Make Sticky Garlic Hoisin Wings:
These wings are really easy to make! All you need is a small amount of time. They are packed with rich flavors and aromas! Trust me, just one won’t be enough! The full written recipe is below, but here’s an overview.
STEP 1: Always Heat the Oil First. Heat oil in a deep fryer or heavily weighted pot on medium-high heat.
STEP 2: Clean & Season the Chicken Wings. Clean your wings and remove any excess skin. Make sure the wings are fully dry before seasoning. In a large bowl, season the chicken wings with kosher salt, onion powder, garlic powder, paprika, and ground black pepper. After seasoning, mix in the beaten eggs and soy sauce. Allow the chicken wings to sit for about 3 - 5 minutes.
STEP 3: Make the Dry Mix & Coat the Wings. In a large bowl or plastic Ziploc bag, mix together the cornstarch & flour. In batches, toss the chicken wings in the cornstarch and flour mixture until fully coated. Shake off any excess of the mixture.
STEP 4: Fry the Wings in Batches. Begin frying the wings in batches when the oil reaches 350°F. Fry until golden brown and crispy (about 6 - 8 minutes). The wings should reach 165°F internally. Typically, they will be fully cooked when they begin to float. Remove from the oil and drain on a wire rack or paper towel-lined plate.
STEP 5: Make the Hoisin Glaze. While the wings are frying, add 1 tbsp of cooking oil to a saucepot on medium heat. Sauté the garlic and ginger for 1 minute. Add the hoisin sauce, soy sauce, rice wine vinegar, honey, and crushed red pepper flakes.
STEP 6: Thicken the Glaze. Allow the mixture to come to a boil. Mix together 1 tbsp of cornstarch with 1 tbsp of cold water to make a slurry. Mix the slurry into the sauce and allow the sauce to thicken. Hold the sauce hot.
STEP 7: Toss the Wings in the Glaze. Serve & Enjoy! When all of the wings are fully cooked, toss the wings in the heated sauce. Make sure that they are fully coated in sauce. Garnish the wings with sesame seeds and chopped chives. Serve and enjoy!
TRY OUT THESE OTHER WING RECIPES!
There is nothing like a delicious plate of chicken wings! They are the perfect appetizer or snack! There are so many different sauces and rubs to pair chicken wings that everyone can have what they like! I love a sauced wing, but a dry wing is always great too!
No matter how you like your wings, you can never go wrong with them!
Here are some other great wing recipes that I know you and your loved ones will love:
I’d love to hear your feedback about these EASY-TO-MAKE Sticky Garlic Hoisin Wings! Leave me a message in the comments section below. Remember to share and enjoy! Follow Be Greedy Eats on Pinterest and Instagram as well!
Sticky Garlic Hoisin Wings
Ingredients
Instructions
- Heat oil in a deep fryer or heavily weighted pot on medium-high heat.
- Clean your wings and remove any excess skin. Make sure the wings are fully dry before seasoning. In a large bowl, season the chicken wings with kosher salt, onion powder, garlic powder, paprika, and ground black pepper. After seasoning, mix in the beaten eggs and soy sauce. Allow the chicken wings to sit for about 3 - 5 minutes.
- In a large bowl or plastic Ziploc bag, mix together the cornstarch & flour. In batches, toss the chicken wings in the cornstarch and flour mixture until fully coated. Shake off any excess of the mixture.
- Begin frying the wings in batches when the oil reaches 350°F. Fry until golden brown and crispy (about 6 - 8 minutes). The wings should reach 165°F internally. Typically, they will be fully cooked when they begin to float. Remove from the oil and drain on a wire rack or paper towel-lined plate.
- While the wings are frying, add 1 tbsp of cooking oil to a saucepot on medium heat. Saute the garlic and ginger for 1 minute. Add the hoisin sauce, soy sauce, rice wine vinegar, honey, and crushed red pepper flakes. Allow the mixture to come to a boil. Mix together 1 tbsp of cornstarch with 1 tbsp of cold water to make a slurry. Mix the slurry into the sauce and allow the sauce to thicken. Hold the sauce hot.
- When all of the wings are fully cooked, toss the wings in the heated sauce. Make sure that they are fully coated in sauce. Garnish the wings with sesame seeds and chopped chives. Serve and enjoy!
Notes:
Baked or Air-Fried Wing Option:
-Remove the flour and frying oil from the recipe.
-Heat the oven to 425°F or the air-frier to 400°F
-Add 1 tbsp of baking powder instead of 1 tsp. Toss the wings in the seasoning. The baking powder will help to create crispy wings. Bake on a ½ sheet tray with a wire rack sprayed with non-stick spray. Bake or air-fry until crispy and fully cooked (about 20 - 25 minutes).
-Turn the wings occasionally to maximize the crispiness.
-Toss in the sauce, garnish, and enjoy!
Nutrition Facts
Calories
988Fat (grams)
44Sat. Fat (grams)
15Carbs (grams)
118Fiber (grams)
4Net carbs
114Sugar (grams)
56Protein (grams)
34Sodium (milligrams)
1955Cholesterol (grams)
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