• Yield: Serves 4 to 6 with leftovers

Glazed to a burnished mahogany through slow roasting, these wings are superb finger food. If possible marinated overnight for richest flavor. Serve warm or at room temperature.


  • 1/2 cup Chinese hoisin sauce

  • 1/2 cup Chinese soy sauce

  • 1/4 cup each honey and Chinese duck or plum sauce

  • 1/4 cup each dry sherry and cider vinegar

  • 5 large cloves garlic

  • 3 1/4 to 4 pounds chicken wings (if possible, organically raised), rinsed




1. In a blender or food processor puree together all ingredients except the chicken. Combine with chicken in large ziplock bags and refrigerate overnight if possible.


2. Preheat oven to 375 degrees. Line a large shallow baking pan with foil. Set a large cake rack inside the pan. Arrange wings on the rack. Roast 1 to 1 1/4 hours, turning often and basting with marinade. Then turn oven up to 450 for about 10 minutes to crisp. Serve warm or at room temperature.


© 2000 Lynne Rossetto Kasper

Lynne Rossetto Kasper
Lynne Rossetto Kasper has won numerous awards as host of The Splendid Table, including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, five Clarion Awards (2007, 2008, 2009, 2010, 2014) from Women in Communication, and a Gracie Allen Award in 2000 for Best Syndicated Talk Show.