Half Time Hoisin Chicken Wings

Half Time Hoisin Chicken Wings

Occasional Cooker 57

"These are wonderfully delicious, spicy, sweet, salty, sticky Asian-style chicken wings. The garlic and ginger-spiced hoisin and teriyaki sauces, combined with the brown sugar and hot garlic chili sauce, make these wings fly off the platter! They make a great appetizer or light meal for watching the big game. They are excellent served with extra sauce as a dipping sauce or with an Asian slaw."

Ingredients 55 m {{adjustedServings}} servings 194 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 194 kcal
  • 10%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 15.6g
  • 5%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 546 mg
  • 22%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Spray a baking sheet with cooking spray.
  3. Whisk together hoisin sauce, teriyaki sauce, brown sugar, garlic, ginger, and chili-garlic sauce in a bowl.
  4. Arrange chicken wing pieces on the prepared baking sheet.
  5. Brush chicken with hoisin sauce mixture.
  6. Bake in the preheated oven until chicken wings are no longer pink in the center, 20 to 25 minutes on each side, basting every 15 minutes.
Tips & Tricks
How to Eat Chicken Wings

See a great trick for slipping the bones from cooked chicken wings.

Restaurant-Style Buffalo Chicken Wings

Make hot wings that taste like the famous restaurant chain’s.


  • Cook's Note:
  • I reduced the sugar by half based on feedback. Hoisin sauce can usually be found in the international foods aisle of large grocery stores or in Asian markets. The recipe works well for chicken drummettes also.
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Reviews 20

  1. 26 Ratings


I am delighted to be the first to review Occasional Cooker's newly published recipe. I made these when it was still a personal recipe and here is my review: Occasional Cooker has a great recipe here! I did change the method by baking my wings in the oven first, without the sauce (this can even be done a day or two in advance), and then grilling them using the sauce as a basting/dipping sauce. Turned out great!! I used a product called Thai Chili Garlic Paste, which is really hot, so I did cut back on the amount and just added it to taste. I also used fresh ginger (3 times as much) for the dried. Hubs and I really enjoyed these and didn’t find them to be too sweet at all. Thank you, Occasional Cooker! This will be repeated for sure!!

Dawn H.

I made this recipe exactly as stated, only I used drumsticks and thighs since I didn't have wings. This was very tasty. I also dialed down the chile sauce for my kids, but if it were for just me and my husband I would have added exactly what was indicated in the recipe. It helps if you turn up your oven the last 10 minutes of cooking to "crisp" up the skin.


This dish was a deliciously sweet savoury item with fantastic flavours mixed through. Easy to handle for spice-accustomed with a tang, yet a larger challenge for those who don't have a hot tongue. However the chicken is well cooked... for Western standards....Asians tend to like chicken cooked through, tender and chewy. This chicken felt too raw for good Asian taste for me.