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Sticky Chinese Chicken Wings Recipe

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4.6 from 72 reviews

These Sticky Chinese Chicken Wings are a deliciously flavorful appetizer featuring tender wings marinated in a rich blend of soy, hoisin, oyster sauce, garlic, ginger, and spices, then baked to sticky perfection with a slightly charred finish. Garnished with scallions, sesame seeds, cilantro, and fresh chili, they offer a perfect balance of sweet, tangy, and spicy flavors that will delight any crowd.

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 the 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 to create a flavorful marinade.
  2. Marinate the chicken wings: Add the separated chicken wings to the marinade and toss thoroughly to ensure each wing is well coated. Let them marinate for at least 10 minutes and up to 1 hour, avoiding marinating longer to prevent over-salting.
  3. Prepare the baking tray: Preheat your oven to 350°F (180°C). Line a rimmed baking sheet with aluminum foil and place a sheet of parchment paper on top to prevent sticking and facilitate easy cleanup.
  4. Arrange the wings: Remove the wings from the marinade, shaking off any excess, but reserve the remaining marinade. Lay the wings out in a single layer on the prepared baking sheet, leaving space between each piece for even cooking. Use a second baking tray if necessary to avoid crowding.
  5. Bake and baste: Place the wings in the oven and bake for 45 to 50 minutes. At 25 minutes and again at 35 minutes, baste the wings with the reserved marinade and accumulated pan juices to build up the sticky glaze and enhance flavor.
  6. Check doneness and garnish: The wings are done when they are sticky with lightly charred edges and the meat easily separates from the bone. Remove from oven and immediately garnish with finely sliced scallions, toasted sesame seeds, fresh cilantro leaves, and thinly sliced fresh red chili before serving hot.

Notes

  • Marinate for no longer than 1 hour to avoid wings becoming too salty from the soy and oyster sauces.
  • Use parchment paper over foil to prevent the sticky marinade from sticking harshly to the pan.
  • Adjust chili garlic sauce according to desired spice level.
  • For extra crispiness, broil for 2-3 minutes at the end, watching closely to prevent burning.
  • Shaoxing wine can be substituted with dry sherry if unavailable.

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