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Sticky Chinese Chicken Wings Recipe

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4.7 from 116 reviews

Deliciously sticky Chinese chicken wings marinated in a flavorful blend of sesame oil, soy sauce, hoisin, oyster sauce, and spices, then baked to perfection with a caramelized glaze and garnished with scallions, sesame seeds, cilantro, and fresh chili for an irresistible appetizer or snack.

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: 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 not to exceed the time to prevent over-salting.
  3. Preheat the Oven: Set oven to 350°F (180°C). Line a rimmed baking sheet with aluminum foil and place parchment paper on top for easy cleanup and preventing sticking.
  4. Arrange the Wings: Remove wings from marinade, shaking off excess while reserving the remaining marinade. Arrange wings in a single layer on the prepared tray, ensuring space between pieces. Use a second tray if necessary to avoid overcrowding.
  5. Bake and Baste: Bake the wings for 45 to 50 minutes. Baste with the reserved marinade and pan juices at 25 minutes and again at 35 minutes to enhance the flavor and achieve a sticky glaze.
  6. Finish and Garnish: Wings are ready when they have developed sticky, caramelized edges and the meat separates easily from the bone. Garnish hot wings with finely sliced scallions, toasted sesame seeds, fresh cilantro leaves, and thinly sliced fresh red chili before serving.

Notes

  • Marinate wings for at least 10 minutes but no more than 1 hour to avoid overly salty wings.
  • Using parchment paper over foil helps prevent wings from sticking while baking.
  • Basting halfway through cooking creates a sticky and flavorful glaze.
  • Serve wings immediately for best texture and flavor.
  • Adjust chili garlic sauce to control the heat level according to taste.

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