Sticky Asian Chicken Wings

Chicken wings. Crispy and delectably juicy chicken wings. The best appetizer in the whole freakin’ world!!! I grew up loving chicken wings…I might even call it an addiction. Wings are the best finger food and they pack so much flavor and texture. We are often tempted to order wings at restaurants when we go out but little do we know, they’re so easy to make. Forget the fryer, you can even use an oven to achieve that same crispy effect with less the effort.

Chris and I decided to make some chicken wings one night and invited a couple of our friends over. The wings were a hit and they paired perfectly well with the cocktails that Chris made.

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(My favorite sous chef and his trusty apron!!!)

We decided to go the asian route rather than the plain old BBQ of buffalo. The sauce used to coat the chicken is a hoisin blackberry one. I know it sounds strange but trust me, it was so delicious! The sauce was both tangy and sweet and it was the perfect consistency- sticky and substantial. Here is the recipe below and enjoy!


  • 2 1/2 lbs chicken wings, tips removed, drumettes and flats separated
  • 1 Tablespoon vegetable oil
  • 1 Tablespoon Chinese 5-Spice or other Asian spice blend (See Kelly’s Notes)
  • 1/3 cup hoisin sauce
  • 1/4 cup blackberry jam

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We used the party wings pack from Ralph’s! The chicken pieces are smaller than the regular drumsticks and wings- perfect size for a dish like this.


Preheat oven to 400ºF.

Rinse wings and drumettes and pat dry. Transfer to a large bowl and toss with vegetable oil and spice blend until well coated. Position wings on baking racks in a single layer ensuring that wings aren’t touching.

Bake, rotating pan half-way through, until fully cooked, 45 to 50 minutes. Remove wings from oven and transfer to a large bowl.

Whisk together hoisin and blackberry jam in a small saucepot over medium-low heat until warm.

Drizzle wings with sauce, tossing until well coated. Serve immediately.

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