Hoisin chicken drumettes
SmartPoints® value per serving
Sweet and spicy hoisin sauce serves as the marinade in this easy, 30-minute chicken entrée, helping to keep the ingredient list beautifully short. Once it’s opened, hoisin sauce will keep indefinitely in the refrigerator (so it’s ready and waiting for your next batch of drumettes). For a little crunch, you can sprinkle the chicken with 2 teaspoons toasted sesame seeds just before serving. To toast the seeds, place them in a small dry skillet over medium-low heat. Cook, shaking the pan and stirring constantly, until fragrant, 1 to 2 minutes. Just watch them carefully, as the seeds can burn quickly. Transfer the toasted seeds to a plate to cool.
2 medium clove(s), crushed through a press (or to taste)
2 tsp, fresh, peeled and grated
Uncooked skinless chicken wing(s) with bone
2 pound(s), (about 20 wings)
- Combine the hoisin sauce, wine, garlic, and ginger in a zip-close plastic bag; add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 2 hours or up to overnight.
- Preheat the oven to 425°F. Line the bottom of a baking sheet with foil; spray the foil with nonstick spray. Place the chicken in a single layer on the baking sheet. Roast until the chicken is browned and cooked through, 20–25 minutes. Yields 5 chicken-wing drumsticks per serving.