Hoisin bat wings
Whole chicken wings roasted and glazed with soy, ginger and black sesame sauce.
Active time25 min
Cooking1 h
Total2 h 30 minResting : 1 h
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Ingredients
- 20 g garlic
- 10 g fresh ginger
- 8 whole chicken wings
- 30 ml water
- 16 g cornflour
- 16 g black sesame seeds
- 15 ml toasted sesame oil
- 45 ml hoisin sauce
- 120 ml soy sauce
- 12 g brown sugar
Preparation
Peel and chop garlic, peel and grate ginger. Mix with soy, hoisin, sesame oil and sugar. Coat wings, cover and refrigerate for 60 minutes.
20 g garlic10 g fresh ginger8 whole chicken wings15 ml toasted sesame oil45 ml hoisin sauce120 ml soy sauce12 g brown sugar- knife
- chopping board
- grater
- mixing bowl
- spoon
Heat oven to 200 °C. Put drained wings, spread open, on a lined tray. Keep marinade for the sauce. Roast for about 60 minutes, turning the wings halfway through. Wings should be browned and reach 75 °C internally.
- oven
- baking tray
- baking paper
- kitchen tongs
- food thermometer
While wings roast, bring marinade to a full boil in a saucepan. Simmer for 10 minutes. Mix starch with water and whisk into the sauce. Cook until thick, then add black sesame. Coat cooked wings with the sauce.
30 ml water16 g cornflour16 g black sesame seeds- small saucepan
- whisk
- mixing bowl
- spoon
Allergens
- Gluten
- Sesame
- Soy
Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration