In addition to Sunday Sundaes that were served during our Puppy Bowl Party, we had chips, salsa, and chicken wings. But these were no ordinary chicken wings – these were hoisin.
And if anyone responds with, “did you say, ‘poison??!?!'” again I’m going to have to ask to you leave. 😉
Hoisin is something I use a lot around here, and it’s common in Chinese cooking. The gist of it is that it’s a thick, flavorful sauce that is both salty and sweet. Yum!
The instant I took these out of the oven, people descended upon them (and then complained about their burnt fingers). I was actually kind of worried that we’d run out before I had a chance to try them myself. Or before I even had a chance to toss them in a little extra sauce. Pre-sauce:
Delicious either way, frankly.
The beauty of a wings recipe is that it requires minimal effort. Cleaning up your fingers afterwards is probably the worst part of the process, but at least then you are full of yummy things.
Hope you like ’em!
- 1 crockpot liner
- 3 lbs. chicken wings
- ½ cup Hoisin sauce
- ½ cup honey
- 4 Tablespoons minced garlic
- 2 Tablespoons minced ginger
- 1 Tablespoon sesame oil
- 1 Tablespoon Sriracha (optional, for heat)
- 2 Tablespoons Corn Starch
- ½ bunch green onions, sliced
- Line your crockpot and toss in the frozen chicken, Hoisin, honey, garlic, ginger, sesame oil, and Sriracha.
- Stir together until semi-evenly coated.
- Cook for four hours on high.
- If you prefer your wings a little crispier, remove them from the crockpot and place them on an aluminum foil lined pan.
- Bake at 450 for 20 minutes.
- While they are baking, take the juices leftover in the crockpot liner and transfer them to a small sauce pan. Whisk in the corn starch over medium heat until thickened (add more cornstarch if it doesn't thicken enough to coat the wings after about 5-7 minutes over the heat).
- Pour sauce over wings, sprinkle with green onions, and enjoy!
She lives in the Bay Area and cites her diverse background as her biggest influence: her visual artist mom is half-Chinese, half-Greek, and from Hawai’i; her film-loving, world-music curating dad is from Montana; and she lived in both California and Montana while growing up. She loves at least a little bit about virtually everything (Pokémon Snap included) and aims to be a Jane of all trades. By day Cat is a multiple-hat-wearing media person.
She is also allergic to felines.