Phillip Castleton - Staff
Our finger-licking-good wings glazed with a sweet-and-sassy Asian-inspired sauce are sure to disappear in a flash.
- 3/4 tsp salt
- 1/2 tsp Chinese five-spice powder
- 3 lb chicken wing sections, tips discarded
- 2 tbsp hoisin sauce
- 1 tbsp soy sauce
- 2 tsp packed light brown sugar
- 1 tsp toasted sesame seeds
- Lime wedges
Heat oven to 425 degrees Fahrenheit. Line rimmed baking sheet with foil; coat with cooking spray. In small bowl, combine salt and five-spice powder. In large bowl, toss wings with one teaspoon spice mixture. Stir hoisin, soy sauce, and sugar into remaining spice mixture.
Arrange wings in single layer on baking sheet. Brush with half of hoisin mixture. Bake 10 minutes. Turn wings over; brush with remaining hoisin mixture. Bake 10 minutes or until no longer pink near bone. Sprinkle with sesame seeds. Serve with lime.
Per serving: Calories: 205 Protein: 18 grams Fat: 13 grams (4 grams saturated) Cholesterol: 55 milligrams Carbohydrates: 3 grams Sodium: 449 milligrams Fiber: 0 grams Sugar: 2 grams