Ginger and Hoisin Sauce Roasted Chicken Wings

I have an opened bottle of Hoisin sauce in the fridge and I wanted to make use of it. I am making an effort not to waste the things that I buy as it is a terrible waste of money. Last month, I used some of the sauce to make Penang Rojak and I have to find other ways to use it up.

I was craving for chicken wings and I didn't want to use the usual barbecue marinade. That's when I got an idea to come up with something of my own using Hoisin sauce. It was one of my "simply throw together" marinades, which is now properly documented thanks to this blog. In the past, it would have been something I would put together and then forget.

I crushed some garlic and ginger using a garlic press. It's a very useful gadget if you need to crush garlic and ginger without having to use your mortar and pestle.

Garlic and ginger

Run garlic and ginger through garlic press.

And then I added the crushed garlic and ginger with hoisin sauce, chili sauce, soya sauce and fish sauce. 

Marinade.

The marinade smelled and tasted pretty good. It was sweet and salty and the aroma of ginger was very refreshing and appetizing. 

The chicken wings turned out very tasty. These chicken wings would be nice to serve during parties or small gatherings. It is the sort of food that you can prepare the day before and pop it into the oven a few hours before your guests arrive. I find it very convenient and makes entertaining less stressful.

Ginger and Hoisin Sauce Roasted Chicken Wings
Recipe Source : Phong Hong's concoction

Ingredients :
- 10 chicken wings
- 2 tablespoons Hoisin sauce
- 1 tablespoon chili sauce
- 2 tablespoon light soya sauce
- 2 tablespoon fish sauce
- 4 cloves garlic, pounded (or crushed using garlic press)
- 1 inch ginger, pounded (or crushed using garlic press)

Method :
1. Clean chicken wings and pat dry.
2. Crush garlic and ginger.
3. In a mixing bowl add garlic, ginger, hoisin sauce, chili sauce, soya sauce and fish sauce.
4. Put chicken wings into freezer bag/plastic bag and pour marinade into the bag and seal.
5. Move the chicken wings around to ensure that wings are evenly coated.
6. Place the chicken wings in chiller for about 4 hours or preferably overnight.
7. Before roasting, take the wings out to come to room temperature.
8. Preheat oven to 180C.
9. Roast the chicken wings for about 35-40 minutes, turning the wings after 20 minutes, until golden brown and cooked through.

This post is linked to the event, Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Alvin of Chef and Sommelier