Hunan Chicken Wings
I love hunan chicken, and these hunan chicken wings are no exception…absolutely delicious with just a bit of heat! Yum! We use a touch of honey in our sauce to offset the chili paste so that there is no dipping sauce needed when you enjoy these tasty wings! Better yet, they’re still good when cold so you can take them anywhere and enjoy them anytime.
And if you’re already a hunan chicken fan, you should know that you’ll love these wings too 🙂 If you have yet to try some, be sure to check out our recipe for hunan chicken. It’s a flavorful and light meal that all will enjoy!
I’ve been a big fan of Chinese-American take out food since childhood and making these Asian-inspired dishes at home is such a wonderful way to enjoy all of my favorites without leaving the comfort of home (or making a long road trip to the cities!). I can’t say that I’ve been to a single restaurant in our area where I’ve felt like it was money well spent, and it really is a bit of a drive to get to a larger city…2 hours to St. Cloud or 3 hours to Minneapolis.
So you can see why making all of our favorites at home is a passion for both myself and my husband. Almost fifteen years of being married now and our favorite restaurant is still our home (thank you Nick Stellino for that saying, it is so true!).
Last Updated: June 22nd, 2017
A fantastic blend of sweet and savory with just the right amount of stickiness to ensure that these Hunan Chicken Wings are truly finger-licking good!
- 2 lbs chicken wings (or wing sections or drummies)
- 1/4 cup chicken broth
- 2 Tbsp chili paste (we use sambal oelek)
- 2 Tbsp honey
- 1 1/2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 tsp apple cider vinegar
- 1 tsp sugar
- 1 tsp cornstarch
Combine sauce ingredients: chicken broth, chili paste, honey, soy sauce, oyster sauce, apple cider vinegar, sugar and cornstarch. Whisk until smooth then place over the chicken wing portions (in a ziploc bag or a bowl) and refrigerate to marinate for at least 30 minutes.
Preheat oven to 400 degrees F (205 degrees C) and place marinated chicken on a parchment paper lined baking sheet (or a greased baking dish). Remove the chicken from the refrigerated bag or container, saving the excess sauce to heat up and coat the chicken wings with during cooking.
Place the chicken in the oven and cook for 45-50 minutes or until no longer pink inside. While cooking the wings, heat up the excess sauce over medium heat in a small saucepan until it comes to a low boil. Remove from heat and set aside.
Coat the chicken with the sauce (also half way through cooking, if desired) 5 minutes before it is done. Finish with the extra sauce coated on your wings, remove from the oven and serve immediately.
Another tasty recipe brought to you by Angela @ BakeItWithLove.com