Robert's Asian Wings

Hoisin is a Chinese word that roughly translated means jump up and down in ecstasy while rubbing your belly and licking your fingers. Oh, it doesn’t? Well, maybe that’s just what I do whenever I eat these wings!!!! I love the crispy texture with sticky glaze and finger licking goodness. My glaze combines hoisin (plum sauce), citrusy, sweet and spicy goodness with a touch of heat. Make these and I’m sure you will join me in the dance!

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Recipe

Robert’s Asian Wings

• 5 lbs chicken wings

• salt and pepper to season

• canola oil or vegetable oil for frying

• 1 cup Hoisin Sauce

• 1 cup Orange Juice

• 2” cube of fresh ginger, freshly grated

• 1/4 cup Sriracha Asian Hot Sauce

• 1/2 cup Teriyaki Ginger Sauce

• 1/4 cup Blue Agave Nectar

• 1/2 cup fresh cilantro or flat leaf Italian parsley, roughly chopped for garnish

Directions

1. Preheat oven to 400 degrees.

2. Sprinkle uncooked wings with salt and pepper. Add oil to hot cast iron pan and warm to sizzling. Cook wings in batches, 5-6 minutes on each side until golden brown.

3. While you are cooking the wings, it is time to make the glaze. Add hoisin, orange juice, ginger, Sriracha, ginger sauce, and agave to a sauce pan and bring to low boil over medium heat, whisking occasionally.

4. Transfer wings to one of two cookie sheets and repeat process with remaining wings. Keep wings on single layer on both cookie sheets.

5. Ladle the glaze evenly over all the wings making sure each wing gets coated.

6. Place the cookie sheets in oven and cook for 25 minutes.

7. After 25 minutes, remove from oven and flip each wing over in the sauce and return to oven to cook for another 10 minutes.

8. .Remove from oven and let sit for a couple of minutes. Transfer wings to a platter and sprinkle with the chopped cilantro or parsley and immediately serve and dig in!