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Home Asian Recipes

Sticky Baked Chinese Chicken Wings

By:Nagi
Published:11 Sep '19Updated:26 Nov '22
394 Comments
Recipe v Video v Dozer v

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 on a plate, ready to be eaten

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.

Close up of sticky baked Chinese chicken wings with Chinese marinade

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!)

What goes in Chinese marinade for wings

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

Shaoxing wine - Chinese Cooking Wine

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.

Bowl of raw chicken wings

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 make Sticky Chinese Chicken Wings

Close up of sticky baked wings (Chinese flavour), ready to be eaten

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

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Sticky Chinese Chicken Wings on a plate, ready to be eaten

Sticky Chinese Chicken Wings

Author: Nagi | RecipeTin Eats
Prep: 10 mins
Cook: 50 mins
Total: 1 hr
Appetizer, Finger Food, Main, Party Food, Snacks
Asian, Chinese
4.97 from 129 votes
Servings6 - 8
Tap or hover to scale
Print
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Recipe video above. My family recipe for the ultimate Sticky Chinese Wings, perfected over years with many heated debates! Many of the ingredients can be substituted and you'll still get a similar flavour - refer to the notes. Spiciness: A hint of spicy from the chilli sauce, can be omitted.

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:

1. Chicken wings - I like to make these with wings that have been cut into wingettes and drumettes. You can either buy them pre cut like that, or cut whole wings yourself (discard wing tips / treat your pooch!). See this post for how to cut whole wings yourself. Whole wings - you'll need 1.75kg/3.4lb, you'll lose weight with the discarded tips.
2. Marinade substitutions & 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!
3. Marinade time - it is best not to marinade for too long, 1 hour at most, because the salt in the marinade will draw too much moisture out of the wings (making them drier) and also the marinade will become watery making it harder to stick to the wings.
4. Leftovers keep well for 3 to 4 days. Reheat in microwave!
5. Nutrition assumes 8 servings made with 1.5kg/3lb of wings.

Nutrition Information:

Serving: 207gCalories: 362cal (18%)Carbohydrates: 8g (3%)Protein: 50.2g (100%)Fat: 13.1g (20%)Saturated Fat: 3.6g (23%)Cholesterol: 152mg (51%)Sodium: 798mg (35%)Potassium: 491mg (14%)Sugar: 5.3g (6%)Vitamin A: 200IU (4%)Vitamin C: 6.6mg (8%)Calcium: 40mg (4%)Iron: 2.5mg (14%)
Keywords: baked wings, chicken wing marinade, chinese chicken wings, sticky chicken wings
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Originally published June 2014, updated September 2019 with new photos, brand new video and most importantly, new Life of Dozer section added!

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394 Comments

  1. Steve says

    March 1, 2017 at 1:06 am

    I tried these and the flavor was excellent, but the skin was not crispy. I followed the recipie as written and we really don’t like chicken skin unless it is crispy. Should the skin have gotten crispy? Do you think these would work with skinless drumettes?

    Reply
    • Nagi says

      March 1, 2017 at 3:14 pm

      Hi Steve! These are STICKY Chinese wings 🙂 Not crispy ones. I hope that helps!

      Reply
  2. Phyllis says

    February 1, 2017 at 12:10 pm

    5 stars
    So I think you may have made a mistake… the recipe says it serves 6-8. Um, I demolished these all by myself. So maybe change it to serving to 1-2?? Haha. Honestly tho, I made these for lunch and it was supposed to feed me, my husband and the kids. I ended up having 90% of them and told the hubby to find more food elsewhere for himself and the kids haha… so terrible right. Next time I shall triple the recipe… 😀

    Reply
    • Nagi says

      February 2, 2017 at 8:08 am

      BA HA HA! You crack me up Phyllis! I hear you, I am pretty sure I could consume the entire batch myself too!!!!

      Reply
  3. Teena says

    January 26, 2017 at 3:56 am

    These look divine Nagi 🙂

    Reply
    • Nagi says

      January 27, 2017 at 8:50 am

      Thanks Teena! Very fond of this recipe! 🙂

      Reply
  4. Mai says

    December 31, 2016 at 9:34 am

    Can you make the sauce a night before or will it go bad?

    Reply
    • Nagi says

      January 2, 2017 at 7:41 pm

      Hi Mai! You can definitely make the sauce the night before 🙂

      Reply
  5. Joanne says

    June 7, 2016 at 4:40 am

    Your recipe sounds awesome. But, I like my wings with a little heat. Do you have any suggestions?

    Reply
    • Nagi says

      June 7, 2016 at 8:11 am

      Hi Jo! A good splash of sriracha or chilli powder (pure spicy chilli power, not American Chilli Powder which is mild and flavoured with other things) would be a great addition to this! 🙂

      Reply
  6. H says

    April 5, 2016 at 10:04 am

    5 stars
    Thank you for one of the best wings I’ve ever tasted!!

    Reply
    • Nagi says

      April 6, 2016 at 11:54 am

      YAY!!! So glad you enjoyed them H!!! 🙂

      Reply
  7. Tracy says

    March 16, 2016 at 6:07 am

    These are delicious a wow factor in my home!

    Reply
    • Nagi says

      March 17, 2016 at 11:20 am

      Great to hear Tracy, thanks!

      Reply
  8. Jv says

    December 2, 2015 at 9:42 am

    Will this recipe work with chicken drumsticks? Would it taste the same?

    Reply
    • Nagi | RecipeTin says

      December 3, 2015 at 7:54 pm

      It wil taste the same! 🙂 This is lovely with drumsticks. Just cook until dark golden brown and juices run clear when pierced!

      Reply
  9. Josie says

    October 6, 2015 at 2:34 am

    5 stars
    I love your recipes and these wings rocked my world. I love your recipes and Farah from the Cooking Jar! SO GOOD!

    Reply
    • Nagi | RecipeTin says

      October 6, 2015 at 7:01 am

      YAY YAY YAY! I am SO GLAD you loved these! 🙂 Family favorite recipe, so it means a lot to know you enjoyed it!!

      Reply
  10. Connie says

    September 3, 2015 at 1:22 am

    5 stars
    This looks like exactly the recipe I have searched forever to find. My husband stopped one time at a tiny ;hole in the wall; Chinese buffet while traveling through Arkansas a few years ago. They had sticky chicken wings on the buffet and my husband raved about them. I have tried multiple recipes without success but this one indeed looks promising, Thank you in advance!
    Connie

    Reply
    • Nagi | RecipeTin says

      September 3, 2015 at 5:31 am

      Oooh! I do hope you love these!! I don’t know if it’s going to be exactly like the one from the hole-in-the-wall (PS Often where you fine the best ethnic food!) but I can promise you it is damn yum!!

      Reply
  11. June says

    August 13, 2015 at 11:22 pm

    Hi Nagi.
    A question.
    Can I put the marinade mixture with these chicken wings, then put in the freezer.
    Get them out when I am ready to cook them.
    June or Mrs P, lol 🙂

    Reply
    • Nagi | RecipeTin says

      August 14, 2015 at 6:11 am

      YES YOU CAN! 🙂 That’s exactly what I do with many marinated meats! What you will find though is that the marinade becomes thinner from the water as it defrosts. So what you can do is either put it in a small saucepan and reduce it slightly while the chicken bakes so it’s thicker for basting, or baste extra. Oooh, I hope you love this! I must admit, this is mostly my brother’s creation. My whole family LOVES this!! N x

      Reply
  12. Emily says

    July 31, 2015 at 9:13 am

    Thanks for sharing such a great recipe. I have made them twice now for BBQ’s and everyone said how amazing they were. The marinade is perfect.. love the slight heat at the end from the chilli sauce.

    Reply
    • Nagi | RecipeTin says

      August 4, 2015 at 7:29 am

      I’m so glad you loved it Emily! Especially because it’s a family recipe 🙂 Thanks so much for taking the time to come back and let me know!!

      Reply
  13. LJ Higginbotham says

    July 31, 2015 at 3:57 am

    I have been craving Chinese Chicken Wings, and these look like just what the doctor ordered! I’m heading out to the store now. Thanks!

    Reply
    • Nagi | RecipeTin says

      August 4, 2015 at 7:27 am

      Ooh! Hope you love it!! <3

      Reply
      • LJ Higginbotham says

        August 19, 2015 at 9:05 am

        They were great! Thanks!

        Reply
  14. Marwa says

    July 4, 2015 at 4:24 pm

    These were absolutely amazing! Went in no time!!!! Everyone from big to small loved them! I made my own garnish which I topped the chicken with once they were cooked. Garnish included fried onion, coriander and diced chilli!

    Reply
    • Nagi | RecipeTin says

      July 5, 2015 at 5:35 pm

      Oh wow, your garnishes sound awesome, what a finishing touch! I’m so glad you enjoyed them. Thank you so much for taking the time to come back and let me know! My family will be happy to hear! 🙂

      Reply
  15. BROURIA says

    May 8, 2015 at 11:43 am

    I wanted to ask what vegetables to serve with the chicken wings .

    Reply
    • Nagi | RecipeTin says

      May 8, 2015 at 9:46 pm

      Hi Brouria! Oh! Well I would just finely shred a green cabbage, spread it on a large plate and place the chicken wings on it. It looks great and the cabbage is a good contrast with the sticky wings!

      Reply
  16. BROURIA says

    May 8, 2015 at 10:53 am

    I do not have a comnt
    It’s look so Good
    And I’m going to make tham
    Tomorrow
    I have question?
    I what to serve with the chicken wings
    Thank you

    Reply
    • Nagi | RecipeTin says

      May 8, 2015 at 11:34 am

      Hi Brouria! If I am serving them at a party, I just pile them onto a big platter and serve them alongside other Asian snack foods, like spinning rolls and crumbed shrimp and prawn/shrimp crackers (which are super cheap to buy). If I am serving them as a meal, I serve them with some plain rice and a quick light salad on the side – line finely sliced cabbage with a light dressing. 🙂

      Reply
      • BROURIA says

        May 8, 2015 at 11:46 am

        Okay thank you

        Reply
  17. Mydao says

    December 23, 2014 at 6:57 am

    These look delicious. I was thinking about making this and bringing it to my family potluck. Are these so sticky that they would stick together when they cooled in a tin tray? Also, would I double the recipe if I want to make 6lbs?

    Reply
    • Nagi | RecipeTin says

      December 23, 2014 at 6:55 pm

      I’m so glad you like the look of this! No, they are no so sticky that they would stick together (not like caramels or toffee), it is more like a sticky glaze. Yep, you sure can double the recipe! It will take longer to cook but you can put both trays in the oven at the same time. When the top tray is cooked, move the bottom tray up. Hope you enjoy it! 🙂

      Reply
  18. Alida Ryder says

    July 1, 2014 at 4:51 pm

    Oh my word. These look too good to be true!

    Reply
    • Nagi | RecipeTin says

      July 2, 2014 at 12:16 pm

      Thanks for dropping by Alida! And believe it – they are finger lickin’ good!

      Reply
  19. Em @ the pig & quill says

    June 25, 2014 at 7:29 am

    I can see how these would be completely addicting! Just the sticky, lacquered look of them has my mouth watering. Lovely recipe! *applause emojis*

    Reply
    • Nagi | RecipeTin says

      June 25, 2014 at 8:06 am

      Thanks for dropping by Em! And yes….they are ridiculously addictive!!

      Reply
  20. Farah @ The Cooking Jar says

    June 24, 2014 at 2:55 pm

    5 stars
    Oh my god, woman! This, in my belly now! All of it! All your sticky chicken wings are belonging to me (yes, I seriously did just do that). I love it that much!

    Reply
    • Nagi | RecipeTin says

      June 24, 2014 at 8:45 pm

      5 stars
      Though you might! I noticed that you have a fabulous sticky chicken recipe on your blog….:)

      Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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