Sticky Chinese Chicken Wings

I have been making these wings for over 25 years.  When we were first married we bought an old farm-house out in Western Loudoun.  It was truly in the middle of nowhere and so beautiful.  The house was well, worn out, but full of romance.  On a windy night the candles would burn down one side due to the draft around the old stone fireplace.  We would sleep in down vests.  When Sunday rolled around and the grocery money had been spent, there was always enough pocket change to buy a package of wings, frozen baby peas and rice.  When the smell of these wings fill the air, I know I’m home.

4 lbs Chicken Wings

1/2 Cup Hoisin Sauce

1/2 Cup Soy Sauce

1 Tbs. Sesame Oil

A bit of Cilantro, if you are so inclined

  • Pre-heat oven to 375 degrees
  • Line a rimmed cookie sheet with aluminum foil
  • In a large bowl, combine the hoisin, soy and sesame oil and stir
  • Add the Chicken wings and toss to coat
  • Arrange the wings skin side up on the cookie sheet in a single layer and pour any sauce in the bowl over them.
  • Bake for about 50 minutes until they are deep golden brown and sticky
  • Roll the wings in the accumulated juice and sauce on the pan and serve
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