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
Scale
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.
