Chicken Wings with Hoisin Soy Garlic Sauce

Introduction

The cornmeal coating gives these wings a coarse, crisp crust, and the hoisin, dark soy sauce, garlic, and ginger turn into a sticky glaze as soon as you toss the hot wings. You fry them at 350°F for 12 minutes, so this works well for a weekend snack platter or a straightforward dinner with rice and vegetables.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4

Ingredients

• 24 chicken wingettes
• Poultry shake, as needed
• Cornmeal, as needed
• 2 eggs, beaten
• 6 tbsp hoisin sauce
• 1 tbsp dark soy sauce
• 2 tbsp hot sauce
• ½ tbsp minced garlic
• ½ tbsp minced ginger
• Spicy garlic oil for deep frying

Instructions

1. Coat chicken with egg. Season chicken liberally with poultry shake.
2. Dredge chicken in cornmeal. Fry at 350°F (180°C) in batches, if needed for 12 minutes. Drain on a cooling or oven rack.
3. Combine remaining ingredients in a large bowl. Add wings and toss to coat.

Variations

• Reduce the hot sauce to 1 tablespoon if you want a milder glaze; the hoisin comes forward more and the sauce tastes sweeter and less sharp.
• Replace the dark soy sauce with regular soy sauce if that is what you have; the wings will be a little lighter in color and the glaze slightly less deep.
• Swap the cornmeal for cornstarch for a thinner, shatter-crisp coating instead of the more textured crust cornmeal gives you.
• Use chicken drumettes in place of some of the chicken wingettes for a meatier bite; they may need an extra 1 to 2 minutes in the oil depending on size.
• Add extra minced ginger to the sauce if you want a stronger, fresher heat; it makes the glaze taste brighter and a little more pungent.

Tips for Success

• Beat the eggs until fully smooth so the coating grabs evenly across the wings.
• Press the cornmeal onto the wings instead of dusting lightly, or you will get patchy spots after frying.
• Keep the oil at 350°F (180°C); if it drops too far, the coating absorbs oil and softens.
• Drain on a cooling or oven rack as written, not on paper towels, so the bottoms stay crisp.
• Toss the wings with the hoisin sauce mixture while they are still hot so the glaze coats in a thin, even layer.

Storage and Reheating

Store leftover wings in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a freezer-safe container or zip-top bag for up to 1 month.

Reheat in a 375°F oven or air fryer until hot and the coating firms up again, about 10 to 15 minutes from the fridge or a few minutes longer from frozen. Avoid the microwave if you want to keep the coating as crisp as possible, since it softens the crust.

FAQ

Can you make the sauce ahead of time?

Yes. Mix the hoisin sauce, dark soy sauce, hot sauce, minced garlic, and minced ginger up to 2 days ahead and keep it covered in the fridge.

Why drain the wings on a rack instead of paper towels?

A rack lets air circulate around the wings so the crust stays drier. Paper towels trap steam underneath and soften the coating.

Can you use whole chicken wings instead of wingettes?

Yes, but split them first if you want even cooking. If you fry them whole, expect the cook time to run a few minutes longer depending on size.

What can you use instead of cornmeal?

Cornstarch is the easiest swap if you want a lighter crust. Flour works too, but it gives you a softer, less crunchy coating than cornmeal.