Hoisin Chicken Wings
Lee Kum Kee

Hoisin Chicken Wings

Serves 4
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By Lizzie Mabbott

These crisp, sweet hoisin chicken wings are incredibly moreish. Serve as a sharing platter, or with egg fried rice and a cucumber salad; either way you'll need plenty of napkins for sticky fingers


1kg  free-range chicken wings, jointed and wing tips removed
120g  self-raising flour
2 Tbsp  baking powder
Egg fried rice


3 long   red chillies, sliced into rings
2 Tbsp   rice vinegar
A pinch of  sugar
A large pinch of   salt

Sauce Mix

2 Tbsp  tomato puree
80g  unsalted butter
2 cloves  garlic, peeled & minced
1.5 Tbsp   rice vinegar


1 Preheat the oven to 230°C / 210°C fan / gas mark 8.
2 Mix the chillies with 2 tablespoon of vinegar, sugar and salt with chicken.
3 Add the flour and baking powder to a large bowl, add the chicken wings and toss well until coated.
4 Place the chicken wings on a baking tray lined with baking paper, leaving a space between each. Bake for 20 minutes, then turn the pieces over and bake for another 20 minutes.
5 Meanwhile, add all sauce mix to a saucepan. Place on a medium heat and stir every 30 seconds until the butter has fully melted and incorporated into the sauce. Bubble gently for 4 minutes, stirring frequently. Remove from the heat and set aside.
6 When the wings are ready, place them into a large mixing bowl. Add the sauce incrementally, tossing the wings in between, until they are glossy and glazed. Drain, then spoon the pickled red chillies over the wings. Serve with egg fried rice and a cucumber salad.
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And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.