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These wings are delicious after being brined and marinated, then baked and broiled. After putting chicken in the bag with the brine, I store in the refrigerator in a leak-proof bowl to avoid a possible mess! My favorite shortcut is to use the jars of prepared garlic and ginger to speed up the recipe.


Recipe Summary

15 mins
35 mins
2 hrs
2 hrs 50 mins
2 pounds


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine water and salt in a large resealable plastic bag. Add garlic powder, ground ginger, and black pepper. Add chicken wings. Remove excess air and seal bag. Place in the refrigerator for 2 hours. Remove chicken from brine and drain in a colander. Rinse and pat dry.

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a broiling pan.

  • Combine hoisin sauce, honey, garlic, chopped ginger, and crushed red pepper in a large bowl. Add chicken and mix well to coat. Let sit while you toast sesame seeds.

  • Heat a nonstick pan over medium heat and add sesame seeds. Shake and cook until lightly toasted, 1 to 3 minutes. Transfer to a plate lined with a paper towel to cool.

  • Transfer wings to the prepared broiling pan, reserving sauce in the bowl.

  • Bake in the preheated oven for 30 minutes, basting every 10 minutes with reserved sauce. Remove wings from the oven and baste again with sauce.

  • Set an oven rack about 6 inches from the heat source and turn on the oven's broiler. Broil wings until slightly charred, 2 to 3 minutes per side.

  • Serve topped with toasted sesame seeds.

Cook's Note:

If whole chicken wings are purchased, you need to cut between two joints to remove tip and drummette pieces. (Discard tips or freeze to use in future stock making.) You'll use remaining two parts for the recipe or you can buy "party wings" already prepared at the store and skip this step.

Nutrition Facts

126 calories; protein 8.5g; carbohydrates 7.4g; fat 7g; cholesterol 24.1mg; sodium 5992mg. Full Nutrition