Baked Chicken Wings with Raspberry Hoisin Glaze

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These Asian style Baked Chicken Wings are made with a sweet & tangy Raspberry Hoisin Glaze. Skip the frozen chicken wings and make your own delicious wings at home!Baked Asian Chicken Wings with Raspberry Hoisin Glaze on a platter

Baked Chicken Wings with Raspberry Hoisin Glaze

What do you think of as the ultimate appetizer during football season?

Me? I think of Chicken Wings! Boneless or bone-in it doesn’t matter. They are the ultimate football snack, and that, my friends is what I am sharing with you today.

There are two things I love about this recipe. The first is that they are baked, which makes them much healthier than the typical fried chicken wings. Plus it still has the crispy exterior that everybody loves! The second is that the sauce on these wings is just absolutely to DIE for! Hoisin sauce is basically the BBQ sauce of the asian world, mix it with fresh ginger and some sweet raspberry jam and you got yourself some finger licking Baked Asian Chicken Wings!

I made these for our New Years Eve party after I listed them in the 15 Holiday Appetizers Roundup I did in December. I will totally be making a double batch for our Superbowl Party! Seriously can’t get enough of them!

I promise if you bring these to your Superbowl party people will be asking you for the recipe all night!

How to Bake Chicken Wings

To get started, preheat oven to 400ºF. Rinse wings and drumettes and pat dry. Transfer chicken to a large bowl and toss with 1 tablespoon of canola oil and 1 tablespoon of chinese 5-spice blend until well coated.

Baked Asian Chicken Wings with Raspberry Hoisin Glaze 6

Position wings on baking rack {of baking sheet if your like me and don’t have a rack yet} in a single layer. Space wings far enough apart so they are not touching.

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Bake for 25 minutes, turn the chicken wings over to the other side and bake an additional 20-25 minutes {until fully cooked} Remove wings from oven and transfer to a large bowl.

Baked Asian Chicken Wings with Raspberry Hoisin Glaze 2

How to Make Raspberry Hoisin Glaze

In a small saucepot over medium-low heat, whisk together 1/3 cup of hoisin sauce, 1/4 cup of raspberry jam with preserves, and 1/4 teaspoon of fresh grated ginger until warm.

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Drizzle wings with sauce, tossing until well coated.

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Serve immediately. Garnish with 1/4 cup of sliced green onions and sesame seeds.

Baked Asian Chicken Wings with Raspberry Hoisin Glaze #chickenwings #appetizers #starters #hoisinsauce #asian #raspberry

 

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Baked Asian Chicken Wings with Raspberry Hoisin Glaze #chickenwings #appetizers #starters #hoisinsauce #asian #raspberry

Baked Chicken Wings with Raspberry Hoisin Glaze

  • Author: Krista
  • prep_time Prep Time: 5 mins
  • cook_time Cook Time: 50 mins
  • total_time Total Time: 55 mins
  • yield Yield: 2 1/2 lbs. of chicken wings 1x
  • category Category: Dinner
  • method Method: Oven
  • cuisine Cuisine: Asian

Description

These Asian style Baked Chicken Wings are made with a sweet & tangy Raspberry Hoisin Glaze. Skip the frozen chicken wings and make your own delicious wings at home!

Scale

Ingredients

  • 2 1/2 lbs. chicken wings, tips removed, drumettes and flats separated
  • 1 tablespoon canola oil
  • 1 tablespoon Chinese 5-Spice
  • 1/3 cup hoisin sauce
  • 1/4 cup raspberry jam
  • 1/4 teaspoon of fresh ginger, minced
  • 1/4 cup of green onions, sliced
  • sesame seeds to garnish

Instructions

  1. Preheat oven to 400ºF.
  2. Rinse wings and drumettes and pat dry. Transfer chicken to a large bowl and toss with canola oil and chinese 5-spice blend until well coated.
  3. Position wings on baking rack {or baking sheet if your like me and don’t have a rack yet} in a single layer. Space wings far enough apart so they are not touching.
  4. Bake for 25 minutes, turn the chicken wings over to the other side and bake an additional 20-25 minutes {until fully cooked} Remove wings from oven and transfer to a large bowl.
  5. In a small saucepot over medium-low heat, whisk together hoisin sauce, raspberry jam with preserves, and fresh minced ginger until warm.
  6. Drizzle wings with sauce, tossing until well coated.
  7. Serve immediately. Garnish with sliced green onions and sesame seeds.

Notes

{Recipe slightly adapted from Just a Taste}

Keywords: baked wings, baked chicken wings, baked chicken wings in oven, baked chicken wings how long, baked chicken wings recipe, baked chicken wings crispy, best baked chicken wings, how to bake chicken wings, how to bake chicken wings in the oven

Hey There

Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football! { more }

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54 Responses
  1. CHRISTINA MOORE @ YOUR MIND YOUR BODY

    You are right, baking the food is healthier thank frying. I loved the cooking of food. I will be cooked this for my wife. I hope she will love it. Please post more recipe.

  2. Christina Moore

    Other than raspberry, is there an alternative ingredient. I have an allergy in raspberry. Hope you can help me cook. I will wait your suggestion

  3. Veronica

    The glaze on the chicken wings is to die for, I tried this recipe for my house warming party and it was a huge hit. Thank you for sharing!

  4. Robin Hamilton @Wellness Wires

    Amazing baked Asian chicken wings with raspberry hoisin glaze, they looked soooo good, I had to try and make them. I used your suggestion and used ⅓ cup hoisin sauce. I’m also gonna pin this post on my Pinterest board my followers will love it. Thanks for sharing!

  5. Bella Hardy @ Healthnerdy

    Amazing baked asian chicken wings with raspberry hoisin glaze, they looked soooo good, I had to try and make them. I used your suggestion and used ⅓ cup hoisin sauce. I’m also gonna pin this post on my Pinterest board my followers will love it. Thanks for sharing!

  6. Jill Roberts @ WellnessGeeky

    Amazing baked asian chicken wings with raspberry hoisin glaze, they looked soooo good, I had to try and make them. I used your suggestion and used ⅓ cup hoisin sauce. I’m also gonna pin this post on my Pinterest board my followers will love it. Thanks for sharing!

    1. Krista

      hey sarah, never a stupid question. When I first looked at the whole chicken wing I was like “umm… how do I separate them.. this isn’t how they come in the restaurant?” basically you just cut at the tendon to separate the wingette from the drumette and then cut off the pointy wing tip because its just cartilage.. Or… you can go real simple and just buy them separated in the grocery store which is what I started doing. Takes one step out of the process. 🙂 Hope that answers your question!

  7. Doug

    I ran into this recipe while crawling around the Web and they looked so good I had to try them. I used my homemade wild BlackBerry jam because, why not, and cooked mine on the grill instead of the oven and they were so incredible.
    I shared them with a friend (which was difficult because they were so good) and now I have a standing order for these at parties. This one’s a keeper!

    1. Krista

      Yeah!!! So awesome Doug, and loving the grill action. Genius move! I would put it on standing order too… perfect for game day.

  8. Michelle

    I made these for dinner for my husband and myself paired with broccoli and rice. They were SO freaking good! I used coconut oil instead of canola oil because 1. I had just purchased a big tub of it and so wanted to try it out and 2. Figured the light taste of coconut would go well with the flavors. The smell of these cooking was beyond amazing! The coconut oil was a bit tougher to spread on the cold wings since it solidifies easily but I think it made for a great oil for the wings to bake in.

    1. Krista

      Awww.. so glad you liked it Michelle. The really are so freaking good! In fact, need to make these again this weekend during March Madness. 🙂

      Yeah, the coconut oil would be a little tough to spread but the taste would be outstanding. 🙂 It is actually one of my go to oils to use!

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