Chicken Wings with Hoisin and Red Wine

How to make Chicken Wings with Hoisin and Red Wine Recipe - This recipe is a great example of why roasting is such a perfect technique for cooking chicken wings. After the first 30 minutes of roasting, the meat is fully cooked, but the skin is still soft-textured and forgettable. It’s during the next 30 minutes of roasting that the skin is transformed to a mahogany color and develops a sublime crispness. And amazingly, the wing meat tastes more intensely moist with the extra cooking.

Serves 4 as an entrée or 6 to 12 as an appetizer

Ingredients:
24 chicken wings
1 cup hoisin sauce
1 cup red wine
½ cup oyster sauce
½ cup freshly squeezed lemon juice
6 cloves garlic, minced
2 serrano chiles, stemmed and minced, including seeds
¼ cup chopped fresh rosemary sprigs

Method:
Cut off the wing tips and save them for making stock. In a bowl large enough to hold the wings, combine all the remaining ingredients. Add the wings, and mix thoroughly. Marinate the wings in the refrigerator for 1 to 24 hours (the longer, the better).

Preheat the oven to 375°F. Line a shallow baking pan with foil. Coat a wire rack with nonstick cooking spray and place the rack in the baking pan. Drain the chicken and reserve the marinade.

Arrange the wings on the rack (smooth surface down) and roast for 30 minutes. Drain the accumulated liquid from the pan. Baste the wings with the reserved marinade, turn them over, and baste again.

Roast until the wings turn a mahogany color, about another 30 minutes. Cut the wings in half through the joint. Serve hot or at room temperature.