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Hoisin-Glazed Fried Chicken Wings

Hoisin-Glazed Fried Chicken Wings

with Rice, Quick-Pickled Veggies, Peanuts & Cilantro
4.0(220)
Recipe Development Team
Recipe Development TeamUpdated on January 08, 2026
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Calories
1040 kcal
Protein
58g protein
Difficulty
Medium
Allergens:
  • Soy
  • Wheat
  • Peanuts
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

5 tablespoon

Cornstarch

5 teaspoon

Rice Wine Vinegar

¾ cup

Jasmine Rice

1 unit

Chicken Wings

1 teaspoon

Korean Chili Flakes

1 unit

Pho Stock Concentrate

3 unit

Radishes

2 tablespoon

Hoisin Sauce

(Contains: Soy, Wheat)

¼ ounce

Cilantro

1 unit

Cucumber

½ ounce

Peanuts

(Contains: Peanuts)

Not included in your delivery

1 teaspoon (tsp)

Sugar

3 tablespoon (tbsp)

Cooking Oil

teaspoon (tsp)

Salt

1 tablespoon (tbsp)

Butter

(Contains: Milk)

teaspoon (tsp)

Black Pepper

/ per serving
Calories1040 kcal
Fat39 g
Saturated Fat9 g
Carbohydrate106 g
Sugar20 g
Dietary Fiber2 g
Protein58 g
Cholesterol145 mg
Sodium1160 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Small pot
Large Pan
Paper Towel
Large Bowl
Slotted Spoon
Medium Bowl

Cooking Steps

Cook Rice
1
  • In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

  • Keep covered off heat until ready to serve.

Prep
2
  • While rice cooks, wash and dry produce.
  • Trim and thinly slice cucumber into rounds. Trim and thinly slice radishes into rounds. Roughly chop cilantro. Roughly chop peanuts.
Pickle Veggies
3
  • In a medium bowl, combine cucumber, radishes, vinegar, 1 tsp sugar (2 tsp for 4 servings), and a pinch of salt and pepper. Taste and add a pinch more sugar if you like a sweeter pickle.

  • Refrigerate until ready to serve, stirring occasionally.

Make Sauce & Coat Wings
4
  • In a large bowl, combine hoisin sauce, stock concentrate, and as many chili flakes as you like.
  • Heat a ½-inch layer of oil in large, heavy-bottomed pan over medium-high heat.

  • Pat chicken wings* very dry with paper towels; season with salt and pepper

  • Add cornstarch to a separate large bowl; season with salt and pepper. Working a few wings at a time, toss and press in cornstarch mixture until fully coated. Transfer to a plate. 

Fry Wings
5
  • When oil is hot enough that a drop of cornstarch sizzles when added, carefully add chicken wings to pan; cook until golden-brown and cooked through, 4-5 minutes per side. (Dont overcrowd the pan! Fry in batches if needed.) TIP: Be sure to turn the chicken wings in the pan as needed for even cooking.
  • Using a slotted spoon or spatula, carefully transfer wings to a paper-towel-lined plate. 
Finish & Serve
6

  • Transfer wings to bowl with sauce. Toss until thoroughly coated.
  • Fluff rice with a fork. Stir in 1 TBSP butter (2 TBSP for 4 servings); taste and season with salt and pepper.
    Divide rice, pickles (draining first), and wings between plates in separate sections. Top wings with cilantro and peanuts. Serve.