Baked Asian Chicken Wings

Sometimes we have an appetizer night where I only serve things that are usually appetizers...like these baked wings. They were super good! 

Baked Asian Chicken Wings
2½ pounds chicken wingettes
1 Tablespoon vegetable oil
1 Tablespoon Chinese 5-Spice or other Asian spice blend (See Kelly's Notes)
1/3 cup hoisin sauce
¼ cup blackberry jam

Preheat oven to 400ºF. Rinse wingettes 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.

Family Rating:
Brad: ****
Jordan: *****
Eli: *****
Phoebe: *****

Overall Family Rating: 19/20