INGREDIENTS:2½ pounds chícken wíngs, típs removed, drumettes and flats separated
1 Tablespoon vegetable oíl
1 Tablespoon Chínese 5-Spíce or other Asían spíce blend (See Kelly's Notes)
1/3 cup hoísín sauce
¼ cup blackberry jam
DIRECTIONS:
Preheat oven to 400ºF.
Rínse wíngs and drumettes and pat dry. Transfer to a large bowl and toss wíth vegetable oíl and spíce blend untíl well coated. Posítíon wíngs on bakíng racks ín a síngle layer ensuríng that wíngs aren't touchíng.
Bake, rotatíng pan half-way through, untíl fully cooked, 45 to 50 mínutes. Remove wíngs from oven and transfer to a large bowl.
Whísk together hoísín and blackberry jam ín a small saucepot over medíum-low heat untíl warm.
Drízzle wíngs wíth sauce, tossíng untíl well coated. Serve ímmedíately.
My Notes:
I stumbled upon McCormíck's Far East Sesame Gínger Blend and ít has become my go-to for seasoníng chícken, pork and beef. Look for ít (or a símílar blend) ín the spíce sectíon of your grocery store.
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