Chicken Wings with Hoisin Sauce and Honey
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.
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Recipe Summary
Ingredients
Directions
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.