The sweet apple cinnamon flavor of Musselman’s Apple Butter creates a perfect base for these hoisin and chili wings.
In a medium bowl, mix hoisin sauce, soy sauce, chili paste and apple butter.
Reserve 1/2 cup of the sauce (cover and refrigerate).
Place wings in large plastic food storage bag; pour remaining sauce over wings. Seal bag. Rotate bag to coat all wings. Refrigerate 2 hours to overnight.
Heat oven to 375°F. Line a baking pan with foil. Remove wings from marinade; place in single layer in pan. (Discard remaining marinade in bag.)
Bake wings 50-60 minutes. turning and basting 2 or 3 times with the reserved 1/2 cup of wing sauce. until wings are fork-tender.