Sticky Chinese Chicken Wings Recipe

Jump to Recipe Print Recipe

Warm & Familiar Sticky Chinese Chicken Wings Recipe

There’s something truly comforting about pulling a tray of sticky, fragrant chicken wings fresh from the oven. These Sticky Chinese Chicken Wings Recipe bring that warm, inviting feeling right to your kitchen. The rich blend of sauces clings to each wing, creating a glossy, buttery coating you’ll want to savor bite after bite. I love when a recipe strikes that perfect balance between sweet, savory, and a hint of spiced heat—all wrapped up in crispy edges and tender, juicy meat. You’ll notice the aroma of garlic, ginger, and five spice as soon as these wings start baking, filling your home with a mouthwatering promise. It’s one of those dishes that’s surprisingly simple to pull off but impresses every single time. And since wings are naturally finger food, they bring an easygoing vibe to any gathering—whether it’s game day, a casual dinner, or just when you want to treat yourself to something delicious and satisfying. Ready to dive in? Let’s break down everything you need for this irresistible Sticky Chinese Chicken Wings Recipe.

Ingredient Breakdown

• Chicken wings (3.3 lbs): Drumettes and flats separated for even cooking and maximum crispness.
• Toasted sesame oil (½ tsp): Adds a nutty, aromatic base flavor; swap with peanut oil if needed.
• Fresh lemon juice (2 tbsp): Brightens the marinade with fresh acidity, balancing richness.
• Shaoxing wine or Chinese cooking wine (2 tbsp): Deepens savory notes; dry sherry is a good substitute.
• Light soy sauce (2 tbsp): Provides saltiness and umami without overpowering.
• Brown sugar or honey (2 tbsp): Sweetens and helps with that irresistible sticky caramelization.
• Hoisin sauce (1½ tbsp): Thick, slightly sweet, adds complexity; miso paste can work in a pinch.
• Oyster sauce (1½ tbsp): Rich and savory, enhances depth; vegetarian mushroom sauce is an option.
• Ketchup (¼ cup): Contributes tang and body; tomato paste plus a splash of vinegar can substitute.
• Chili garlic sauce (1 tbsp): Gives a gentle heat and garlic punch; sriracha or sambal oelek can be alternate choices.
• Minced garlic (4 cloves): Punchy and fragrant, foundational to flavor.
• Grated ginger (1 tbsp): Adds fresh warmth and slight zestiness.
• Five spice powder (½ tsp): Signature aromatic blend with star anise, cinnamon, and more, infusing subtle spice depth.
• Toppings: Finely sliced scallions, toasted sesame seeds, fresh cilantro leaves, thinly sliced fresh red chili—these add color, crunch, herbal brightness, and a little heat finish.

Before You Start

Taking a few moments to gather and measure your ingredients (mise en place) will make this Sticky Chinese Chicken Wings Recipe flow effortlessly. Make sure the oven is preheated to 350°F (180°C) ahead of time—this steady heat encourages even caramelization without drying out the wings. Line your baking tray with foil and parchment to keep cleanup hassle-free, which I always appreciate after cooking.

How to Make Sticky Chinese Chicken Wings Recipe

1. Whisk together the marinade: In a large mixing bowl, combine toasted sesame oil, lemon juice, Shaoxing wine, light soy sauce, brown sugar or honey, hoisin sauce, oyster sauce, ketchup, chili garlic sauce, minced garlic, grated ginger, and five spice powder until silky and well blended. You’ll appreciate how the sugar melts into the salty-sweet sauce, ensuring every wing soaks up a harmonious flavor.
2. Toss the wings in marinade: Add your separated wings to the bowl and toss thoroughly, making sure each piece gets a glossy coat. Even a quick 10-minute soak will marinate the wings nicely, but up to an hour helps the flavors seep deeper without risking oversalting.
3. Prep your baking tray: Line a large rimmed baking sheet with aluminum foil, then cover with parchment paper for easy cleanup and to prevent sticking. This step saves time but also helps the marinade caramelize on the skin instead of sticking to the pan.
4. Arrange wings with care: Remove wings from marinade, letting excess drip off (but don’t discard that flavorful liquid). Spread wings in a single layer on the prepared tray, leaving space between each for the heat to circulate evenly. Use two trays if needed—crowding leads to soggy skin.
🎯
Cook Like a Pro
Basting the wings at 25 and 35 minutes locks in intense flavor and glossy stickiness. Keep an eye on the wings beyond 45 minutes—they’re done when edges are lightly charred but the meat stays tender and juicy. Overbaking can dry them out, so test a wing by gently pulling the meat from the bone.
5. Bake and baste for flavor: Place the wings in the preheated oven at 350°F (180°C). Bake for 45 to 50 minutes total, basting with the reserved marinade and pan juices twice: once around 25 minutes, and again near 35 minutes. This repeated glazing builds those luscious, sticky layers that define this recipe.
6. Finish and garnish: Wings are ready when they’re sticky with caramelized, lightly charred edges, and the meat pulls away from the bone with ease. Serve immediately topped with finely sliced scallions, toasted sesame seeds, fresh cilantro leaves, and thin slices of fresh red chili. The garnishes add not only beautiful color but also fresh crunch and brightness that perfectly contrast the rich wings.

Flavor Variations for Sticky Chinese Chicken Wings Recipe

• Honey-Lime Twist: Swap lemon juice for lime and use honey exclusively for sweetness to add a tangier, floral sweetness.
• Spicy Szechuan: Add a tablespoon of Szechuan peppercorn oil or ground peppercorns to the marinade for a numbing spicy kick.
• Sesame Crunch: Toss wings with crushed roasted peanuts before serving for extra texture.
• Herbal Boost: Substitute cilantro with fresh Thai basil or mint leaves to change the aromatic profile.
• Smoky BBQ: Mix in a teaspoon of smoked paprika or chipotle chili powder to the sauce for depth and smokiness.
• Sweet & Sour: Add pineapple juice (reduce ketchup slightly) to the marinade for a tropical zing.

Storage, Freezer & Reheat Tips

• Refrigerate: Store cooled wings in an airtight container for up to 3 days. The sticky sauce remains flavorful, though skin crisps up best fresh.
• Freeze: Freeze wings in a single layer on baking sheets first, then transfer to freezer bags for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: Use a hot oven (375°F/190°C) for 10–12 minutes to revive crisp edges and sticky coating. Avoid microwaving to prevent sogginess.
• Tip: Restoring wings on a wire rack allows hot air circulation, keeping skin crisp during reheating.

Sticky Chinese Chicken Wings Recipe FAQs

• Can I use frozen chicken wings? Yes! Just thaw completely and pat dry before marinating to ensure even cooking and crispiness.
• What if I don’t have Shaoxing wine? Dry sherry or even mirin works well; avoid sweet or cooking wines with added sugars.
• Can I make this recipe spicier? Absolutely. Adding more chili garlic sauce or fresh sliced chilis ramps up the heat nicely.
• Do I need to flip the wings during baking? No need—basting with marinade twice keeps them moist and flavorful without flipping.
• Is this recipe gluten-free? It can be, by using tamari instead of light soy sauce and checking hoisin and oyster sauces for gluten content.

Print