Chinese BBQ chicken wings if you’re a fan of finger-licking goodness or intrigued by the complex taste of Hoisin sauce, this dish is sure to have you smiling.
These Chinese BBQ wings, also known as Char Siu wings, are a symphony of sweet, salty, and savory notes that dance on your taste buds. The secret behind the irresistible flavor is our Asian rub and Hoisin sauce.
What is Hoisin Sauce?
You might be familiar with Hoisin sauce from having Chinese Moo Shu when a waiter spreads the thick sauce on a thin pancake and fills it with vegetables and protein. The stuff is irresistible! We use it for our Kung Pao chicken.
Hoisin sauce, often referred to as Chinese barbecue sauce, is a key component in many Chinese dishes, including the beloved BBQ wings. Its distinct flavor profile comes from a blend of soybeans, garlic, vinegar, sugar, and various spices.
Beyond its use in BBQ wings, it adds a delightful punch to stir-fries, marinades, and glazes. The balance of sweetness and umami makes it a perfect complement to meats, enhancing the overall taste without overpowering the dish. Its thick consistency also lends itself well to coating wings, creating a glossy and finger-licking glaze that is synonymous with Chinese BBQ wings.
Beyond its culinary appeal, Hoisin sauce contributes health benefits to the dish. Its soybean base provides a source of plant-based protein, and the garlic content may offer immune-boosting properties.
These wings have a little extra spice to them as Sichuan pepper is part of the mix. Sichuan pepper is not related to black pepper or chili pepper. It produces a tingling, numbing effect due to the presence of hydroxy-alpha sanshool. It is used in Sichuan dishes and is often added together with chili peppers to create a flavor known as málà (Chinese: 麻辣; ‘numb-spiciness’). In this recipe, it is combined with cayenne, so these wings are sweet and spicy.
Easy to Prepare
Make the wings on a parchment paper-lined sheet pan with an oiled rack. If you don’t have a rack, you can bunch up foil and put it on your sheet pan. These wings are very sticky and you don’t want to put them directly on the sheet pan.
What to Serve with Chinese BBQ Wings
These wings can either be an appetizer or the main dish, depending on how many people you are serving and how much they like wings. Make extra because these are very good.
Chinese BBQ Wings Recipe
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~~ — Spice Mix — ~~
- 2 tablespoon Ginger, ground, powder
- 2 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 2 tablespoons Anise seed
- 1 tablespoon White pepper
- ⅛ teaspoon Cayenne
- ¼ teaspoon Sichuan pepper, crushed
~~ — Chicken — ~~
- 3 pound Chicken wings
- 1 tablespoon Peanut oil
- ½ cup *Hoisin sauce
- 2 tablespoon Ginger, 2 tablespoon Garlic powder, 1 tablespoon Onion powder, 2 tablespoons Anise seed, 1 tablespoon White pepper, 1/8 teaspoon Cayenne, 1/4 teaspoon Sichuan pepperPut the spice mix ingredients in the coffee grinder and grind to a fine powder.
- 3 pound Chicken wings, 1 tablespoon Peanut oilIf the wings are not already separated, do so now. It is your choice to keep the wing tips. Put the wings in a large bowl. Put the oil in the bowl with the chicken and toss the chicken. While tossing the chicken, add the spice mix and continue to toss until all the chicken is thoroughly covered.
- Line the pan with parchment paper. Spray or brush the rack with oil so the wings do not stick. Put the chicken wings on the rack in one layer.
- 1/2 cup Hoisin saucePut the chicken in a 350 °F oven for 30 minutes. Remove the wings from the oven and brush the top with Hoisin sauce. Return to the oven and raise the heat to 400 °F; bake for 10 minutes, then turn the wings over and brush on the other side. Roast for another 10 minutes. The wings are ready when they reach 160 °F and are sticky.
- Serve with plenty of paper towels.