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):
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Mirin
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Dry sherry
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Drinking sake or other drinking rice wine
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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:
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mix the Chinese chicken wing marinade and pour over wings;
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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;
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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
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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
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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!!!
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?
Hi Steve! These are STICKY Chinese wings 🙂 Not crispy ones. I hope that helps!
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… 😀
BA HA HA! You crack me up Phyllis! I hear you, I am pretty sure I could consume the entire batch myself too!!!!
These look divine Nagi 🙂
Thanks Teena! Very fond of this recipe! 🙂
Can you make the sauce a night before or will it go bad?
Hi Mai! You can definitely make the sauce the night before 🙂
Your recipe sounds awesome. But, I like my wings with a little heat. Do you have any suggestions?
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! 🙂
Thank you for one of the best wings I’ve ever tasted!!
YAY!!! So glad you enjoyed them H!!! 🙂
These are delicious a wow factor in my home!
Great to hear Tracy, thanks!
Will this recipe work with chicken drumsticks? Would it taste the same?
It wil taste the same! 🙂 This is lovely with drumsticks. Just cook until dark golden brown and juices run clear when pierced!
I love your recipes and these wings rocked my world. I love your recipes and Farah from the Cooking Jar! SO GOOD!
YAY YAY YAY! I am SO GLAD you loved these! 🙂 Family favorite recipe, so it means a lot to know you enjoyed it!!
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
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!!
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 🙂
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
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.
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!!
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!
Ooh! Hope you love it!! <3
They were great! Thanks!
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!
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! 🙂
I wanted to ask what vegetables to serve with the chicken wings .
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!
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
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. 🙂
Okay thank you
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?
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! 🙂
Oh my word. These look too good to be true!
Thanks for dropping by Alida! And believe it – they are finger lickin’ good!
I can see how these would be completely addicting! Just the sticky, lacquered look of them has my mouth watering. Lovely recipe! *applause emojis*
Thanks for dropping by Em! And yes….they are ridiculously addictive!!
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!
Though you might! I noticed that you have a fabulous sticky chicken recipe on your blog….:)