Disclaimer #1: Only some of these wings were Red Bird party wings because the dang store only had two containers. Some are full sized chicken wings and legs but that’s ok because CHICKEN IS GOOD no matter what size the appendages may be. But Red Bird appendages are best.
Disclaimer #2: This recipe is lovingly dedicated to my dear friend Caroline Cummins. May her belly rest in peace after eating these wings.
I made these for Friendsgiving 2016, and they went over VERY well. At first I was worried about the sauce being too sweet but once it starts to bake and thicken up on the chicken, the flavor develops and it is SO good.
The secret to these wings is to layer the sauce while baking. They go in the oven with a thin layer, and then another layer is added about 20 minutes in and then after they’ve cooked for about 40 minutes, they get tossed in the sauce and baked for 5 more minutes so they get sticky and delicious.
Again, I used a combo of party wings and regular wings so you really can do this recipe with both sizes. I did keep the smaller wings on one baking sheet and the larger wings on a different one so that I could more easily control the doneness of the wings depending on the size. Worked like a charm.
The preserves also give the sauce a beautiful purple-reddish color that looks amazing. See amazingness above. These are great for parties or great for devouring all to yourself as well, which is typically how I choose to indulge in chicken wings. Any who, here’s what you’ve been waiting for:
Hoisin Blackberry Party Wings with Bleu Cheese
Prep time: about 10 minutes | Cook time: 45 minutes | Serves: a party!
- 2 lbs. chicken wings and legs (I like Red Bird party wings)
- ¾ cup hoisin sauce
- 3 Tbsp. blackberry preserves
- 1 tsp. lemongrass paste
- 1 ½ Tbsp. Sriracha (you can use less if you’re super sensitive to heat)
- ½ tsp. salt
- Zest and juice from 1 small lemon
- ½ tsp. red pepper flakes
- Bleu cheese dressing of your choice
- Bleu cheese crumbles (optional)
- Salt, pepper, and garlic powder for seasoning
Preheat oven to 375 °. Combine the hoisin, blackberry preserves, lemongrass paste, Srisacha, 1/2 tsp. salt, lemon juice, lemon zest and red pepper flakes in a large bowl. Set aside.
Spray two baking sheets with non-stick spray. Pat wings dry if necessary, and season with salt, pepper, and garlic powder on both sides. Place them in an even layer on the baking sheets, separating smaller wings from larger ones if you had to buy different assortments of sizes like I had to do on this particular day!
Before placing in the oven, spoon a small amount of sauce onto each piece of chicken and brush in an ever layer with a basting brush. DO NOT just dip the brush in the sauce, you can cause cross-contamination that way. Place in the oven and bake for 20 minutes.
After 20 minutes, remove wings from the oven and flip over. Spoon on/brush a bit more sauce onto each piece of chicken. Return to the oven for 20 more minutes.
Remove wings and place in the large bowl with the rest of the sauce. Turn the oven up to 450°. Coat the wings generously with the sauce and place back on the baking sheets. Bake for about 5-6 more minutes.
Now you’re ready to party!
These were sooooo good with bleu cheese crumbles sprinkled on top and then dipped in bleu cheese dressing. There are some people who don’t like bleu cheese and to you I say: get over it because bleu cheese is the best.
… only kidding. You don’t have to eat them with bleu cheese but your taste buds will thank you if you do.