Welcome to a meal that perfectly balances sweet, savory, and tangy flavors in every single bite. Our Hoisin-Marinated Chicken Wings are incredibly tender, coated in a sticky, irresistible glaze that will have you reaching for more. Paired with a vibrant Corn and Rice Salad and a crisp, zesty Pickled Slaw, this recipe creates a well-rounded and deeply satisfying dinner. While this recipe is perfectly portioned for a delightful meal for two, it can be effortlessly doubled to share with family and friends. Let’s get cooking!
Ingredients
For the Hoisin Chicken Wings
- 1 lb chicken wings, separated into drumettes and flats
- 1/3 cup hoisin sauce
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- Toasted sesame seeds and chopped scallions, for garnish
For the Corn and Rice Salad
- 1 cup cooked and cooled jasmine rice
- 1 cup corn kernels (fresh, frozen and thawed, or canned and drained)
- 1/4 red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
For the Quick Pickled Slaw
- 2 cups shredded cabbage and carrot mix
- 1/2 cup rice vinegar
- 1/4 cup water
- 2 tbsp granulated sugar
- 1 tsp salt
Instructions
- Marinate the Wings: In a medium bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Add the chicken wings and toss until they are thoroughly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
- Prepare the Pickled Slaw: While the chicken marinates, combine the rice vinegar, water, sugar, and salt in a small bowl, whisking until the sugar and salt are dissolved. Place the shredded cabbage and carrot mix in a separate bowl and pour the vinegar mixture over top. Toss to combine and set aside to pickle for at least 20 minutes.
- Preheat and Prepare for Baking: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- Bake the Wings: Arrange the marinated wings in a single layer on the prepared baking sheet, leaving a little space between each one. Bake for 20-25 minutes.
- Flip and Finish: Remove the baking sheet from the oven, flip the wings over, and return to the oven to bake for another 15-20 minutes, or until the wings are cooked through and the glaze is bubbly and caramelized. For extra crispiness, you can broil them on high for 1-2 minutes at the end—watch carefully to prevent burning!
- Assemble the Salad: In a serving bowl, combine the cooled rice, corn, diced red onion, and chopped cilantro. In a small jar or bowl, whisk together the lime juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
- Serve: Garnish the hot chicken wings with a sprinkle of toasted sesame seeds and fresh scallions. Serve immediately with the corn and rice salad and the pickled slaw on the side.
Nutrition Information
Note: The following values are an estimate and can vary based on ingredients used. This is per serving (recipe serves 2).
| Nutrient | Amount |
|---|---|
| Calories | 750 kcal |
| Protein | 45g |
| Fat | 35g |
| Carbohydrates | 65g |