Baked Asian Chicken Wings with Raspberry Hoisin Glaze

Gluten Free

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

Asian Style Baked Chicken Wings  with a sweet & tangy raspberry hoisin glaze. Skip the frozen chicken wing, make your own homemade chicken wings!

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!

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.

Baked Asian Chicken Wings with Raspberry Hoisin Glaze 3

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.

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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.

Baked Asian Chicken Wings with Raspberry Hoisin Glaze 7

Drizzle wings with sauce, tossing until well coated.

Baked Asian Chicken Wings with Raspberry Hoisin Glaze 5

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 Asian Chicken Wings with Raspberry Hoisin Glaze

  • Author: Krista
  • Prep Time: 5 mins
  • Cook Time: 50 mins
  • Total Time: 55 mins
  • Yield: 2 1/2 lbs. of chicken wings

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}

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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61 Responses
  1. Oh my gosh!! I love chicken wings very much and this recipe is about to become a favorite. The sweet hoisin sauce looks to die for and it’s BAKED!!! I can get with eating lots with little or no guilt here. That picture of the eaten wing is making me drool…why did I click here before breakfast??

    1. haha.. I do the same thing in the morning. Except I end up looking at all the desserts and sweets you girls make and its a killer. 🙂 glad to return the favor..hehehe! These have definitely become one of my favorite flavors of chicken wings, and love that they are baked AND homemade! 🙂

    1. I know right! You will love it, I am a sucker for just the plain old BBQ chicken wings but these have some awesome asian flavor. Definitely becoming my favorite. 🙂

  2. Oh Krista, these wings look mouthwatering! I love the flavors in the sauce and even better that they are baked too – sounds amazing! Your photos look stunning too girl!

  3. Krista, I want to eat all of these, NOW! Ha, I’m starving right now because I haven’t eaten much today since I think we are going out tonight which means I will splurge on unhealthy food! If these were in front of me, I would probably eat all of them! Pinning and sharing on social media. Have a lovely weekend!

    1. haha.. I totally do the same thing! Save all the calories for the meal that really counts, makes sense right? 🙂 I actually totally thought of you and me sitting down eating these with a good cold beer. 🙂 So glad you liked them and hope you get a chance to try. Thanks for sharing friend! Hope you and Ken have a great rest of the weekend!

  4. My mouth is seriously watering right now. I’m thinking of bringing wings to the Superbowl party, and I want to make these. You are so creative with the flavors. No wonder these were a huge hit when you made them last time! Have a great weekend, sista!

    1. haha… good now I can get you back! You always make my mouth water too with those sweet treats of yours, especially those Red Velvet Sweet Rolls!

      These wings really will be the hit of the superbowl party! 🙂 You’ll have to let me know how they turn out! See ya later chica!

  5. 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. 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!

    1. 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. 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!

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