Super “Chinese Bowl” Hot Sriracha Hoisin Wings Recipe
Wings and football are a classic pairing. If you’re looking for a new take on these time-honored treats for your next gameday party, swap out the traditional barbecue and Buffalo sauces for bold Asian flavors.
These wings score big on deliciousness by using Lee Kum Kee Sriracha Chili Sauce and Hoisin Sauce in both the marinade and the final seasoning. Serve up these spicy, savory sriracha hot wings at your Big Game party and your guest’s tastebuds will be the real winners!
Why We Love It
While a lot of recipes call for deep-frying, it’s great that these sriracha and hoisin wings are baked. Not only does that cut down on greasiness when you’re enjoying them, but it also makes the preparation much less messy.
We also love that this is a make-ahead dish, so on game day you’re not tied to the kitchen. Marinate the wings up to 24 hours in advance, and then just turn on the oven at kickoff. Your spicy sriracha hot wings will be ready to enjoy before halftime!
What You Will Need
Ingredients
- 22 oz. chicken wings
Marinade
- 2/3 cup Lee Kum Kee Sriracha Chili Sauce
- 2/3 cup Lee Kum Kee Hoisin Sauce
- 2/3 tsp. ground black pepper
- 1 Tbsp. cooking oil
Seasoning
- 1/3 cup Lee Kum Kee Sriracha Chili Sauce
- 1/3 cup Lee Kum Kee Hoisin Sauce
Made with
Lee Kum Kee products
How to make it
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In a bowl or zipper bag, mix 2/3 cup of Lee Kum Kee Sriracha Chili Sauce and 2/3 cup of Lee Kum Kee Hoisin Sauce with ground black pepper and cooking oil.
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Add the wings, and ensure they’re coated thoroughly.
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Place the wings and marinade in the refrigerator for at least 4 hours or overnight.
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Preheat oven to 450°F for 15 minutes. Bake wings for 45 minutes.
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Mix 1/3 cup of Lee Kum Kee Sriracha Chili Sauce and 1/3 cup of Lee Kum Kee Hoisin Sauce in a bowl and add the baked wings. Toss to mix well. Enjoy!
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