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Sticky Chinese Chicken Wings Recipe

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4.8 from 117 reviews

Sticky Chinese Chicken Wings are a flavorful and irresistible appetizer featuring tender chicken wings marinated in a savory, sweet, and slightly spicy sauce. Baked to perfection with sticky, caramelized edges and garnished with fresh scallions, sesame seeds, cilantro, and red chili slices, these wings bring authentic Chinese flavors to your table with ease.

Ingredients

Chicken

  • 3.3 pounds chicken wings, separated into drumettes and flats

Marinade

  • 1/2 teaspoon toasted sesame oil
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons Shaoxing wine or Chinese cooking wine
  • 2 tablespoons light soy sauce
  • 2 tablespoons brown sugar or honey
  • 1 1/2 tablespoons hoisin sauce
  • 1 1/2 tablespoons oyster sauce
  • 1/4 cup ketchup
  • 1 tablespoon chili garlic sauce
  • 4 cloves garlic, minced
  • 1 tablespoon finely grated ginger
  • 1/2 teaspoon five spice powder

Toppings

  • Finely sliced scallions
  • Toasted sesame seeds
  • Fresh cilantro leaves
  • Thinly sliced fresh red chili

Instructions

  1. Prepare the marinade: In a large mixing bowl, whisk together 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 fully combined.
  2. Marinate the chicken wings: Add chicken wings to the marinade, tossing thoroughly to coat. Allow to marinate for a minimum of 10 minutes and up to 1 hour, ensuring to not exceed this to prevent over-salting.
  3. Preheat the oven and prepare the baking sheet: Set oven to 350°F (180°C). Line a rimmed baking sheet with aluminum foil and place parchment paper on top.
  4. Arrange the wings: Remove wings from marinade, shaking off excess while reserving remaining marinade. Arrange wings in a single layer on the prepared tray, ensuring space between pieces. Use a second tray if necessary.
  5. Bake and baste the wings: Bake for 45 to 50 minutes, basting with reserved marinade and pan juices at 25 minutes and again at 35 minutes for maximum flavor and stickiness.
  6. Check for doneness and garnish: Wings are ready when they are sticky with lightly charred edges and the meat separates easily from the bone. Garnish hot with scallions, sesame seeds, cilantro, and sliced chili before serving.

Notes

  • Marinate wings for at least 10 minutes but no longer than 1 hour to avoid over-salting.
  • Use two baking sheets if necessary to prevent overcrowding and ensure even cooking.
  • Basting at intervals is key to achieving the sticky, caramelized coating.
  • Adjust the chili garlic sauce amount to control the level of spiciness.
  • For extra crispiness, you may broil the wings for 2-3 minutes at the end but watch carefully to prevent burning.

Find it online: https://mealoria.com/sticky-chinese-chicken-wings-recipe/