Lemongrass Hoisin Sauce Chicken Wings

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Lemongrass Hoisin Sauce Chicken Wings

My version of Asian wings is AMAZING!! Honestly, I impressed myself with these. I knew I had a good sauce but you’ll probably want to make a little more of this sauce and save it for a rainy day. You can use it on anything you want to eat chicken, vegan food, seafood or Chinese takeout etc.

Lemongrass Hoisin Wings

Lemongrass Hoisin Sauce Chicken Wings Cooking Tips:

You can season the wings and marinate over night.

Can you make ahead?

Fridge: Wings: Place in an airtight container in the fridge for 7 days max.

Sauce: Sauce can be made a day or two in advance. After sauce cools off, place in an airtight container in the fridge for 7 days max.

Reheating: Wings: Pop in a 350-degree oven for 10-15 minutes.

Sauce: Turn on heat to medium, add all ingredients in a small or medium sauce pan, cook until mixture starts to boil. About 10 minutes or less. *Depends on how much you’re reheating

Lemongrass Hoisin Wings

Recipe Video:

Substitution Options:

If you cannot find lemongrass hoisin sauce, regular hoisin sauce is a great substitute.

what to serve with Lemongrass Hoisin Sauce Chicken Wings?

Menu Ideas:

Recipe:

Lemongrass Hoisin Wings
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Lemongrass Hoisin Sauce Wings

This weekend is the NFL draft and I know several people who are having draft parties. Crunchy fried chicken with a sweet savory Asian barbecue sauce is a perfect combination. Follow this recipe and you'll be the talk of this weekends draft.
Course Appetizer
Cuisine American, Chinese
Keyword asian chicken wings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Kenneth

Ingredients

Lemongrass Hoisin Sauce:

  • 2 tablespoons sesame seed oil
  • 1 tablespoon canola oil
  • 4 tablespoons ginger chopped
  • 4 cloves garlic chopped
  • 3 tablespoons rice vinegar
  • 1 tablespoon fish sauce
  • 1/3 cup low sodium soy sauce
  • ¼ cup dark brown sugar
  • zest of 1 lime
  • ½ cup cola
  • 1 tablespoon red crushed chili flakes
  • 1 bottle lemongrass hoisin sauce
  • sesame seeds garnish
  • 12 cilantro sprigs garnish

Wings:

  • canola oil for frying
  • ½ cup Creole seasoning or your favorite seasoning blend
  • 40 drumettes

Instructions

  • Heat sesame oil and canola oil over medium heat, add ginger and garlic and cook for 30 seconds then add rice vinegar, fish sauce, soy sauce, brown sugar, lime zest, cola, chili flakes and ketchup. Bring to a boil and reduce heat to low and cook for 10 minutes or until sauce has thickened up.
  • Preheat oven, heat oil to 375 degrees over medium heat in a deep heavy bottom pot. Liberally season chicken. Test oil by sprinkling a bit of flour in oil and if it sizzles its ready. Fry in batches, fry chicken for 5-6 minutes, chicken will be golden brown when finished.
  • Place on a baking sheet lined with paper towels and place in oven. Once all of chicken is fried add chicken to a large bowl, pour half the sauce over and toss chicken in sauce coating evenly. Transfer to a platter then garnish with sesame seeds and cilantro sprigs.

Notes

Preheat the oven to 200 degrees.

If you make this recipe, make sure to take a picture and share it on Instagram or Facebook and tag me @kennethtemple so we all can see that deliciousness!

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