Hoisin Wings

Hoisin Wings

adapted from Food Network

Baking the wings makes them a little healthier than frying them. Putting them back into the oven after tossing them with the glaze makes them a little less sticky.

You can also make boneless wings by cutting up a boneless, skinless chicken breast. Cook it for about 15 minutes (only 3 WW pts / serving).

Makes 2 servings                                                                21 WW pts / serving

1 lb. split chicken wings 
1/4 cup plus 2 tablespoons soy sauce
2 tsp. sesame oil
Freshly ground pepper
1 Tbsp. toasted sesame seeds
1 tsp. finely grated fresh ginger
1/2 clove garlic, finely grated
1 1/2 Tbsp. hoisin sauce
1 1/2 Tbsp. sugar free orange marmalade
1 Tbsp. ketchup
2 tsp. rice vinegar
1 1/2 tsp. sriracha
1 scallions, thinly sliced

1. Combine the wings, 1/4 cup soy sauce and the sesame oil in a large bowl. 
2. Season generously with pepper and toss to coat; set aside to marinate at least 15 minutes.
3. Preheat a convention oven or air-frier to 400F; If using conventional oven preheat to 425F.
4. Whisk together the ginger, garlic, hoisin sauce, marmalade, ketchup, vinegar, sriracha and remaining 2 Tbsp. soy sauce in a bowl until smooth; set aside.
5. Arrange the chicken wings on a baking sheet; Cook flipping halfway through, until golden and crisp, 16 to 20 minutes for convention or 3--45 minutes for conventional. 
6. Remove the wings, add them to the bowl with the glaze and toss to coat. 
7. Return the wings to the oven and cook until sticky and glazed, 4 to 6 minutes. 
8. Transfer to a serving platter and top with the toasted sesame seeds and scallions.

Enjoy!