Our family recipe for sticky Chinese Chicken Wings! Tossed in a savoury, sweet, garlicky Asian marinade, then baked in the oven and basted until deeply golden and very, very sticky…..
As with ribs, there’s no way to look elegant when you annihilate a plate of wings. And we wouldn’t have it any other way!
Sticky Chinese Chicken Wings
These Sticky Chinese Chicken Wings are so moorish, once you start you won’t be able to stop!
This is my family recipe for Sticky Chinese Chicken Wings which has been tweaked and perfected over years, with input from everyone (mother, brother, sister and me) and many heated debates! We finally agreed this is The Recipe and have been loyal to it for years and I don’t see it changing soon. After all, why tinker with perfection?
The marinade for this recipe is a perfect balance of slightly spicy (very mild), salty, sweet with a touch of tang, and the subtle fragrance of Chinese Five Spice from hoisin sauce as well as five spice powder.
Chicken Wing Marinade
Here’s what you need for the Chinese chicken wing marinade.
We have a rule that it is acceptable to omit one ingredient from the marinade, but if you are missing more than one, then don’t bother making it……. 😂 However, it IS acceptable to substitute with similar ingredients, and I’ve provided a fairly lengthy list of “acceptable” substitutions in the recipe!
(PS If you’re querying the inclusion of ketchup in this marinade – yes, it really is used in Chinese cooking and you’ll find it used in other Chinese recipes you know and love like Sweet and Sour Chicken!)
Chinese Cooking Wine
* Chinese cooking wine (Shaoxing / shaoshing wine) is, as with many Chinese recipes, the “secret ingredient” that takes this marinade from “tasty” to “NAILED IT!!” It’s an essential ingredient in all your favourite Chinese restaurant recipes, from Fried Rice to Beef and Broccoli, Chow Mein to Cashew Chicken. It adds complexity to the flavour as well as seasoning (it’s salty).
I use it so often, I even wrote an entire post about it! If you’ve ever followed a recipe for a Chinese takeout copycat recipe but found it just wasn’t quite as good as the real deal, the missing ingredient was probably Chinese cooking wine.
You can get a bottle for $2 (sometimes less!) from Asian stores, though it’s sold in grocery stores in Australia nowadays. It lasts “forever” in the pantry, and I use it in virtually every Chinese recipe.
I try to include substitutions in every recipe and in this case, the best substitutes for Chinese Cooking Wine are (in order of preference):
-
Mirin
-
Dry sherry
-
Drinking sake or other drinking rice wine
-
Chicken broth/stock
The chicken wings
I typically make my wings recipes using wings that have been cut into drumettes (the mini chicken leg / drumstick looking part) and wingettes (the other part). Most grocery stores sell them pre cut, otherwise, follow the steps here for how to cut up whole wings OR cook them whole.
How to make it
The making part is very simple:
-
mix the Chinese chicken wing marinade and pour over wings;
-
marinade for a mere 10 to 15 minutes – don’t marinade for longer otherwise it will make the wings too salty and also makes the marinade watery (from drawing moisture out of the wings) which makes it harder to baste;
-
Spread wings out on tray lined with foil and paper. Yes, use both. You’ll thank me later – when you’re sleeping tonight instead of scraping super-glued marinade off the tray; and
-
bake for 50 minutes until golden and sticky, basting 2 – 3 times with reserved marinade and tray juices.
How to serve these Chinese wings
I must admit, the times I have enjoyed this the most have involved a few glasses of wine….this is the ultimate midnight snack. Forget kebab stands, we need chicken wing carts outside pubs and clubs, and definitely at every taxi queue! 😂
So they really do make fabulous finger food for sharing, whether passing around as a starter or a casual grazing-platter style gathering.
Or serve these chicken wings as a meal with a side of Fried Rice and a fresh, crunchy Asian Slaw.
However you serve it, be sure to have plenty of napkins handy – or to suck each an every finger clean!! – Nagi x
Watch how to make it
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Sticky Chinese Chicken Wings
Ingredients
- 1.5 kg /3 lb chicken wings , cut into drumettes and wingettes (Note 1)
Chicken Wing Marinade (Note 2 for substitutions)
- 1/2 tsp sesame oil , toasted
- 2 tbsp lemon juice
- 2 tbsp Chinese cooking wine (Shaoxing wine, sub Mirin, 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 chilli 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 (optional)
- Finely sliced shallots/scallions
- Sesame seeds
- Coriander/cilantro leaves
- Finely sliced fresh chili
Instructions
- Mix Marinade ingredients.
- Place wings in large bowl, pour over Marinade and toss well. Set aside for 10 minutes - do not marinate for longer than 1 hour. (Note 3)
- Preheat the oven to 180C/350F.
- Line baking tray with foil then greaseproof paper (you'll thank me later).
- Shake excess marinade off wings (but reserve the marinade) and spread on baking tray - can be fairly snug but not super squished (use 2 trays if needed).
- Bake 45 - 50 minutes, basting with a brush at 25 minutes and 35 minutes, using the reserved marinade and juieces on the tray.
- The meat should be able to be pulled off the bones quite easily, they should be just starting to char on the edges and a sticky, dark red/golden colour all over.
- Sprinkle with garnishes - coriander/cilantro leaves, sesame seeds, chilli, sliced shallots/scallions - then serve!
Recipe Notes:
- Sesame oil - use toasted (dark brown, not yellow oil). In Australia, toasted is the norm, untoasted is hard to find.
- Lemon juice can be substituted with rice vinegar - or any white / clear plain vinegar (not balsamic)
- Chinese Cooking Wine (Shaoxing Wine) best subs are Mirin (reduce sugar by half) or dry sherry. Next best - cooking sake, drinking sake or other rice wine. No alcoholic sub - chicken broth/stock.
- Soy sauce - use light or all purpose. Do not use dark soy sauce - it's far too intense!
- Hoisin Sauce can be substituted with oyster sauce but then you should add an extra 1/4 tsp of Chinese Five Spice Powder
- Oyster Sauce can be substituted with Hoisin Sauce but if you do so then do not add the 1/2 tsp of five spice powder.
- Chilli Garlic Sauce or Sambal Oelak - sub with any other Asian chilli sauce or paste, such as Chilli Bean Sauce or Sriracha.
- Garlic and ginger - fresh is best! But in an emergency, can sub with 1/2 tsp dried powder
- Five Spice Powder - a Chinese mix of five spices sold in everyday grocery stores!
Nutrition Information:
Originally published June 2014, updated September 2019 with new photos, brand new video and most importantly, new Life of Dozer section added!
Life of Dozer
Oi! Back off dog!!!
Michael Gough says
Struggling to find something on this website that doesn’t make my mouth water! Everything is ridiculously good! But chicken wings are #1
Nagi says
You’re too kind Michael!
bonnie says
thanks for the hint on the tin foil and paper no fuss clean up, delicious wings too!
Nagi says
It’s a game changer!!
betty boobs says
fab halved the recipe as there is only mum and i fabulous you’ve done it again love love your recipesxxoo
Nagi says
I’m so glad you loved them Betty!
Aryan says
Amazing! My mouth is literally watering right now. Chicken wings are one my favorite foods. I would definitely try this and share this with my wife.
Nagi says
Mine too Aryan!!
Julie says
I made these tonight and they were a huge hit! I doubled the glaze and basted more than recommended. They were very flavorful, nice and sticky crispy. It took an extra 7 minutes to get the ‘charred” edges but that’s what made them so good.
Nagi says
Wahoo, I’m so glad you loved them Julie!!
Nabil says
I used to deep fry wings, but that was very messy and wasteful. Then, I used the air fryer method which worked very well, but required turning and basting, turning and basting and some more turning and basting. I used this method and it was very tasty, but the wing bottoms were a bit soggy. Do we turn these during cooking or is it my gas oven? Thanks, Nagi!
Nagi says
Hi Nabil, you can turn them if you like but they will always be slightly softer on one side due to the marinade – N x
Eleanor says
I noticed this is updated Sept 11th. That would probably mean “older” comments are using the older recipe which is also good. In this updated recipe you reduced the soy sauce, hoisin and oyster sauces. We liked the reduced soy sauce (which is low sodium in our house) but kept the oyster and hoisin sauces at 2 Tbs. each. Also doubled the minced ginger (because I didn’t want to throw the extra 1 Tbs out). We always leave out the hot condiment listed in your recipes. Husband really likes this recipe, Nagi. Thumbs Up!
Patricia Larson says
I made this for supper using boneless skinless breasts sliced in strips. Followed recipe other than (cut cooking time). Served on rice with vegetable side. Big hit. Plates came back clean. Thanks Nagi. I can’t wait for your cookbook.
Patricia Larson says
I. Made this for. Supper using boneless skinless breasts sliced in strips. Followed. Recipe other than (cut cooking time). Served on rice with vegetable side. Big hit. Plates came back clean. Thanks Nagi. I can’t wait for your cookbook.
Rachel says
These look scrumptious! Can I make them with breast?
Wendy says
Hi Nagi! I’ve been a lurker on your site for a while now. I’ve tried several of your recipes….all very good. But, I had to jump in on these chicken wings! They are SO GOOD! I think they are the best I’ve ever had. And, my husband (who is a chef) was as impressed as I was. So, thank you so much for sharing these and all the other great recipes as well.
Cindy Tran says
This sounds delicious!
You reckon this can be slow cooked then put under the grill to crisp up?
Thanks
Nagi says
Hi Cindy, not really. You want the sauce to become sticky and thick whilst basting under a high heat – N x
Sharlene butler says
Delicious and party favourite. So easy to do. Only problem is you will definitely over eat as they are soooooo good.
Nagi says
I know the feeling all too well Sharlene!
Sarah says
I didn’t read the ingredients correctly and accidentally used tomato paste instead of tomato sauce 🙁 hoping it doesn’t affect the end result lol
Nagi says
Hi Sarah, tomato paste is quite a bit more concentrate than tomato sauce, I imagine it would have overpowered the flavour – N x
Susan says
Loved it, absolute winner. Will be a regular in our home.
Nagi says
Wahoo!!!
Bina says
If I dont cook with alcohol, what do you suggest I use instead of the wine? Chicken broth or water or could I totally leave it out? Thanks!
Nagi says
Hi Bina, Just substitute chicken broth- N x
Judith says
Hi Nagi,
Is it ok to freeze these chicken wings and reheat later?
Nagi says
I don’t see why not!
liv says
Absolutely delicious! I cut back on the chili as I wasn’t sure if it would be tolerated. Next time I will add the full amount.
I cooked my wings in my Air Fryer.
Thank you Nagi for yet again another awesome recipe!
Nagi says
Woot!!
Jo says
Made these tonight and they were great!! I left out the spice (soooo unfortunate!) simply cus we were also feeding toddlers. When we were eating them tho, I kept thinking – I wish we had a separate batch with spice in it!
Great recipe! Thanks for posting.
For reference, I marinated for 2 hrs in the fridge (cus I was out and couldn’t be back in time). Baked 15m at 350, flipped and basted, another 15m at 350. Then cranked the oven to 400 for 10m and then finished with broiler for 5m (not sure why I did so many variations, but I think cus I marinated too long, it was a bit watery, so using the high heat really helped to caramelize and thicken the sauce).
Nagi says
I’m so glad you loved them Jo!
Jane says
Another winner Nagi although a little hot for my Son, but Hubby and I like the heat. I cooked 2kg and I added a little more marinade maybe I added too much sambal oelek when making the extra marinade lololol! Cheers xxx
Penny Ball says
Hi I want make these for a party , should I pre cook and reheat at the time of serving , precook and freeze ?? Can you let me know how to do this ?
Nagi says
Hi Jane, I’m so glad you loved them! You can always cut out the chilli if you prefer ☺️