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Hoisin & Honey Chicken Wings

  • Prep Time: 20 minutes
  • Cook Time: 4 hours 20 minutes
  • Servings: 16
  • Course: Side Dish

This variation of ever-popular chicken wings gets its zip from hoisin, ginger, sesame and garlic. Baking the wings before you put them in the cooker keeps them crispy on the outside and moist on the inside.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Lining your pan with Reynolds Wrap® Non-Stick Aluminum Foil is a great way to make sure foods don't stick and helps make clean up easy!


  • 16 chicken wings (about 3 pounds total)
  • ½ cup hoisin sauce
  • ¼ cup honey
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon toasted sesame oil
  • 4 cloves garlic, minced
  • Sliced scallions for garnish
  • Sesame seeds, toasted for garnish
  • Reynolds Wrap® Non-Stick Aluminum Foil


Step 1

Preheat oven to 375°F. Line a 15x10x1-inch baking sheet with Reynolds Wrap® Non-Stick Aluminum Foil with the non-stick (dull side) facing up; set aside. Using a sharp knife, carefully cut off tips of chicken wings; discard wing tips. Cut wings at the joints to make 32 pieces. Place chicken wing pieces in the prepared pan. Bake for 20 minutes.

Step 2

In a 3 1/2- or 4-quart slow cooker combine hoisin sauce, honey, ginger, sesame oil, and garlic. Using tongs, transfer chicken pieces to the slow cooker; stir to coat with sauce.

Step 3

Cover and cook on Low setting for 4 to 5 hours or on High for 2 to 2 1/2 hours.

Step 4

Serve immediately or keep warm, covered, on warm- or low-heat setting for up to 2 hours. Sprinkle with scallions and sesame seeds, if desired.

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