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These Asian inspired chicken wings are a delicious appetizer idea! Wings are dipped in a spicy raspberry hoisin sauce then coated in cracker crumbs and peanuts.
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Heat oven to 425°F.
Spray 2 foil-covered rimmed baking sheets with cooking spray. Add wings. Bake 30 to 35 min. or until done, turning after 20 min.
Meanwhile, combine cracker crumbs and nuts in pie plate; set aside. Mix jam, hoisin sauce and Sriracha sauce in small bowl until blended.
Place half the wings in large bowl. Add 1/4 cup jam mixture; mix lightly. Dip, 1 at a time, into cracker crumb mixture, turning to evenly coat both sides of each wing. Return to baking sheet. Repeat with remaining wings and 1/4 cup of the remaining jam mixture.
Bake 5 to 10 min. or until wings are golden brown and heated through.
Serve wings with remaining jam mixture.
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