There is something irresistibly comforting about a great finger-licking snack, and this Sticky Chinese Chicken Wings Recipe embodies all the magic you want from a homemade treat. Juicy chicken wings coated in a beautifully balanced sticky glaze, combining sweet, savory, and just the right hint of spice, make every bite a celebration. Whether you are hosting friends or craving a satisfying meal, these wings bring a burst of flavors and a mouthwatering texture that will have everyone reaching for more.
Ingredients You’ll Need
This recipe calls for a handful of simple but essential ingredients that build layers of flavor and give the wings their signature sticky glaze. Each component plays an important role, from the rich umami of the soy and oyster sauces to the aromatic warmth of garlic and ginger.
- Chicken wings (1.5 kg / 3 lb): Drumettes and wingettes provide the perfect bite-sized pieces with a great ratio of meat to skin.
- Sesame oil (1/2 tsp, toasted): Adds a subtle nutty aroma that enhances the overall flavor profile.
- Lemon juice (2 tbsp): Brightens the marinade with a fresh citrus tang.
- Chinese cooking wine (2 tbsp): (Shaoxing wine or substitutes like Mirin or dry sherry) imparts authentic depth and complexity.
- Soy sauce (2 tbsp, light or all purpose): The salty backbone that brings out the umami.
- Brown sugar or honey (2 tbsp): Balances the saltiness with sweetness and helps create that sticky glaze.
- Hoisin sauce (1 1/2 tbsp): Adds a sweet and tangy richness to the sauce.
- Oyster sauce (1 1/2 tbsp): Deepens the savory character with a touch of oceanic sweetness.
- Ketchup (1/4 cup): (Or Aussie tomato sauce) introduces a mild sweetness and vibrant color.
- Chilli garlic sauce (1 tbsp): (Or sambal oelek) brings just enough heat to wake up the taste buds—adjust to your liking.
- Garlic (4 cloves, minced): Fresh minced garlic infuses pungent aroma and flavor.
- Ginger (1 tbsp, finely grated): Adds a warm and slightly spicy zest that cuts through the richness.
- Five spice powder (1/2 tsp): Introduces a subtle complexity with cinnamon, star anise, and other fragrant spices.
- Garnishes: Finely sliced shallots/scallions, sesame seeds, coriander/cilantro leaves, and fresh chili slices add freshness, crunch, and a pop of color.
How to Make Sticky Chinese Chicken Wings Recipe
Step 1: Mix the Marinade
The real magic starts by combining all the marinade ingredients: sesame oil, lemon juice, Chinese cooking wine, soy sauce, brown sugar or honey, hoisin, oyster sauce, ketchup, chili garlic sauce, minced garlic, grated ginger, and five spice powder. Whisk them together until you have a lush, sticky sauce that promises rich flavor in every lick.
Step 2: Coat the Wings
Place your chicken wings into a large bowl and pour the marinade over them. Toss the wings well to ensure each piece is coated evenly. Leave them to rest for about 10 minutes to soak up those gorgeous flavors. But be careful not to marinate for longer than an hour, or the lemon juice and soy can start changing the texture of the meat.
Step 3: Prepare for Baking
Preheat your oven to 180°C (350°F). Line a baking tray with foil followed by a layer of greaseproof paper. Trust me, this step makes cleanup so much easier and keeps those sticky wings from sticking entirely to the tray.
Step 4: Arrange the Wings on the Tray
Give the wings a gentle shake to remove excess marinade (but don’t discard it!) and spread them out on the baking tray. They can sit fairly close together, but try not to squash them too much. If you have a lot of wings, consider using two trays to give them enough space to crisp up evenly.
Step 5: Bake and Baste
Bake the wings for 45 to 50 minutes, and here’s a key trick: baste the wings at around 25 and then again at 35 minutes by brushing them with the reserved marinade and the juices collecting on the tray. This step locks in moisture, builds up the delicious sticky layers, and ensures that addictive caramelized finish.
Step 6: Check for Doneness
The wings are ready when the meat pulls easily off the bone and the edges start to char just slightly. The glaze will have a beautiful sticky, dark red to golden color that has you eager to dive straight in.
Step 7: Garnish and Serve
Once out of the oven, shower the wings with your favorite garnishes: a scattering of sesame seeds, vibrant coriander leaves, thin chili slices for a little kick, and shallots or scallions for fresh crunch and color. This final touch elevates the dish to restaurant quality and makes them even more inviting.
How to Serve Sticky Chinese Chicken Wings Recipe
Garnishes
Fresh garnishes are a must-have with this Sticky Chinese Chicken Wings Recipe. Sesame seeds add a lovely nutty crunch, coriander leaves bring vibrant freshness, freshly sliced chili offers a gentle heat, and scallions or shallots contribute crisp texture along with a mild onion flavor. These little additions add layers of contrast that brighten and balance the richness of the wings.
Side Dishes
To round out your meal, serve these wings alongside simple but tasty sides like steamed jasmine rice, a crunchy Asian slaw, or even lightly stir-fried greens with garlic. Each of these complements the sticky wings perfectly without overpowering their intense flavors.
Creative Ways to Present
If you want to impress guests or turn these wings into party food, try presenting them on a large platter arranged with edible flowers or vibrant herbs. Use colorful dipping sauces like a cooled peanut sauce or a tangy plum sauce for added contrast. Serving them with chopsticks and small bowls of rice can also bring fun authenticity to your table.
Make Ahead and Storage
Storing Leftovers
Any leftover Sticky Chinese Chicken Wings Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Make sure the wings are completely cooled before sealing to preserve their texture and flavor.
Freezing
Wings freeze beautifully! Lay the cooked wings out on a tray to freeze individually before transferring them to a freezer-safe bag or container. They’ll keep well for up to two months. This way, you can always have these delicious wings on hand for a quick snack or unexpected guests.
Reheating
To reheat, the oven is your best friend. Place the wings on a baking sheet, cover loosely with foil to avoid drying them out, and warm at 160°C (320°F) for about 15 minutes or until heated through. This method helps maintain their sticky glaze and keeps the meat juicy.
FAQs
Can I make this Sticky Chinese Chicken Wings Recipe spicy?
Absolutely! The recipe includes chili garlic sauce, which you can increase to suit your heat preference. Alternatively, fresh chilies can be added as a garnish or incorporated into the marinade for more kick.
What can I substitute if I don’t have Chinese cooking wine?
If you don’t have Shaoxing wine, Mirin or dry sherry are great substitutes. They provide a similar depth of flavor and sweetness that complements the marinade perfectly.
Is it better to bake or fry these wings?
Baking is preferred for this recipe because it allows the sticky glaze to develop and caramelize without excess oil. Plus, baking is easier for cleanup and gives more even cooking with tender meat.
How long should I marinate the chicken wings?
Ten minutes to one hour is ideal. Marinating longer than an hour can start to break down the meat due to the acidity in the lemon juice and soy sauce, resulting in a less tender texture.
Can I double or halve this recipe?
Yes, scaling the recipe up or down works great. Just maintain the same marinade proportions and cooking times, adjusting the baking tray space accordingly for even cooking.
Final Thoughts
If you’re craving a dish that’s bursting with flavor, easy to prepare, and an absolute crowd-pleaser, the Sticky Chinese Chicken Wings Recipe is your new best friend in the kitchen. Its harmonious blend of sweet, savory, and spicy notes makes it an unforgettable treat every single time. Gather your ingredients, dive into the simple steps, and get ready to enjoy wings that are satisfyingly sticky and totally delicious. You’ll wonder why you didn’t make them sooner!
Print
Sticky Chinese Chicken Wings Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 to 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Chinese
Description
These Sticky Chinese Chicken Wings are a flavorful and irresistible appetizer or snack featuring a perfect blend of sweet, savory, and spicy Asian-inspired marinade. The wings are marinated briefly, then oven-baked until tender and caramelized, with a sticky glaze that clings to every bite. Garnished with fresh herbs, sesame seeds, and chili for an extra punch, they make a crowd-pleasing dish perfect for gatherings or weeknight dinners.
Ingredients
Chicken Wings
- 1.5 kg / 3 lb chicken wings, cut into drumettes and wingettes
Marinade
- 1/2 tsp toasted sesame oil
- 2 tbsp lemon juice
- 2 tbsp Chinese cooking wine (Shaoxing wine, substitute Mirin or dry sherry)
- 2 tbsp soy sauce (light or all-purpose)
- 2 tbsp brown sugar or honey
- 1 1/2 tbsp hoisin sauce
- 1 1/2 tbsp oyster sauce
- 1/4 cup ketchup (or Aussie tomato sauce)
- 1 tbsp chili garlic sauce (or sambal oelek, adjust spiciness to taste)
- 4 cloves garlic, minced
- 1 tbsp ginger, finely grated
- 1/2 tsp five spice powder
Garnishes
- Finely sliced shallots or scallions
- Sesame seeds
- Coriander/cilantro leaves
- Finely sliced fresh chili
Instructions
- Mix Marinade: Combine the sesame oil, lemon juice, Chinese cooking wine, soy sauce, brown sugar or honey, hoisin sauce, oyster sauce, ketchup, chili garlic sauce, minced garlic, grated ginger, and five spice powder in a large bowl, stirring well to create a uniform marinade.
- Marinate Wings: Add the chicken wings to the marinade and toss them thoroughly to coat evenly. Set aside for 10 minutes, but do not marinate for longer than one hour to prevent the meat from becoming mushy.
- Preheat Oven: Preheat your oven to 180°C (350°F) to prepare for baking the wings.
- Prepare Baking Tray: Line a baking tray first with foil, then with greaseproof paper to prevent sticking and ease cleanup.
- Arrange Wings: Shake off the excess marinade from the wings but reserve the marinade for basting. Spread the wings in a single layer on the prepared tray, allowing some space between them, but they can be somewhat snug. Use two trays if necessary.
- Bake and Baset: Bake the wings in the oven for 45 to 50 minutes. At 25 minutes and again at 35 minutes into cooking, brush the wings generously with the reserved marinade and the juices collected in the tray to enhance the sticky glaze.
- Check for Doneness: The wings should be tender enough for the meat to pull away easily from the bones and will have started to char slightly on the edges. The glaze should be sticky and a dark red/golden color all over.
- Garnish and Serve: Remove the wings from the oven and sprinkle with the garnishes – finely sliced shallots or scallions, sesame seeds, fresh chili, and coriander/cilantro leaves. Serve immediately and enjoy!
Notes
- Marinate the wings no longer than one hour to avoid overly soft texture.
- Using two baking trays can prevent overcrowding, which helps the wings cook evenly and crisp up better.
- Adjust the amount of chili garlic sauce or sambal oelek to your preferred spice level.
- For a richer flavor, you can toast the sesame seeds before garnishing.
