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Sticky hoisin wings with bashed cucumber salad recipe

Sticky hoisin wings with bashed cucumber salad recipe

1 rating

Kids will love these sticky chicken wings. Simply coat your meat in hoisin sauce then bake until golden and sticky. Serve with a zingy smashed cucumber salad and tuck in! See method

  • Serves 4
  • 5 mins to prepare and 35 mins to cook
  • 628 calories / serving
  • Dairy-free


  • 1kg chicken wings
  • 120g sachet hoisin and garlic sauce
  • 1 garlic clove, crushed
  • 1 cucumber
  • ½ tsp sugar (any kind)
  • ½ lime, juiced​
  • 3 spring onions, finely sliced​
  • 300g long grain rice, washed
  • 10g fresh coriander, chopped
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    27g 38%
  • Saturates

    7g 37%
  • Sugars

    6g 7%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 60.3g Protein 36.1g Fibre 2g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Tip the chicken wings into a baking dish and arrange in a single layer, then pour over the hoisin sauce and add the garlic. Stir well, then bake for 35-40 mins, mixing everything together a few times during cooking, until the wings are sticky, golden and glazed.
  2. Meanwhile, halve the cucumber lengthways and scoop out the seeds with a teaspoon. Cut in half lengthways again to make 4 long, thin strips. Use the fat of the knife and press down onto each piece and bash with the palm of your hand, to create lots of cracks and edges, then cut into chunky bite-sized pieces. Tip the ‘bashed’ cucumber into a bowl, season with a little salt, the sugar, lime juice and spring onions. Leave to marinate as the wings are cooking.
  3. Cook the rice to pack instructions. Scatter the coriander over the sticky hoisin wings and serve alongside the rice and bashed cucumber salad.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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