Crispy Baked Asian Chicken Wings
2½ pounds chicken wings, tips removed, drumettes and flats separated
1 Tablespoon vegetable oil
1 Tablespoon Chinese 5-Spice or your favorite Asian spice blend
1/3 cup hoisin sauce
1/4 cup blackberry jam
Preheat oven to 400ºF.
Rinse wings and drumettes and pat dry. Transfer to a large bowl and toss with vegetable oil and spice blend until well coated. Position wings on baking racks in a single layer ensuring that wings aren’t touching.
Bake, rotating pan half-way through, until fully cooked, 45 to 50 minutes. Remove wings from oven and transfer to a large bowl.
Whisk together hoisin and blackberry jam in a small saucepot over medium-low heat until warm.
Drizzle wings with sauce, tossing until well coated. Serve immediately.