Raspberry Hoisin Wings

I love chicken wings dressed up in just about any sauce or rub you can throw at me, (I’m a sauce freak). So, when I threw this together I was trying to come up with an Asian inspired sauce that I could make in a flash and thus, it was as simple as the title.

2 lb raw chicken wing sections
Oil for frying
1 1/2 c hoisin
1/2 c rice wine vinegar
1 tbs thai chili garlic paste
3 tbs raspberry preserves
2/3 tbs black sesame seeds
1/4 c green onions, sliced

For the sauce:
In a medium size bowl, add the hoisin, vinegar, chili paste and preserves. Whisk together until well combined, set aside.

For the wings:
Preheat oven to 400 degrees. Seperate wings on a roasting rack in a roasting pan and season with salt if desired. Make sure wings are not overlapping. bake for roughly 30-45 minutes or until wings are cooked through, flipping half way through the cooking process. Preheat your deep fryer to 338 degrees. Make sure your wings are dry before dropping them into the fryer. Deep fry the wings in small batches for about 2 minutes, just long enough to crisp them up. transfer wings to an aluminum bowl.  Spoon some of the raspberry-hoisin sauce over the wings and carefully give them a little toss. Sprinkle with sesame seeds and green onions. These are excellent with a side of sticky rice.