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!!!
Hi, have made these twice and were great both times. My 9 year old daughter loves them.
I want to make them at Xmas time but will be away from home. I was thinking of making the marinade and freezing it and would then thaw, add to fresh wings and cook as instructed. Do you think the marinade flavour would survive the thaw?
Thanks
I made these then froze the cooked wings for a party. I didn’t have access to a microwave so reheated them in the oven under foil. Everyone raved about them, I will definitely be cooking more and freezing them.
WOW!!! These were absolutely AMAZING!! Your recipes and the tutorials you give make it SO easy to tackle things I would never thought I could cook. Thank you so very much for all the yummy goodness you offer! You have so many great recipes on your site it’s hard to choose what to make next. YUMMY!!!
P.S.
I had surgery last week and shared your website and your Bacon Wrapped Pork Loin recipe with my surgery nurse!! 🙂
Thanks so much for the great feedback Linda!
My goodness… these were amazing!! I make wings at least once a month for UFC nights, and these were hands down THE best we’ve ever tried. Absolutely phenomenal flavour. Thank you so much for sharing. Will be added to the wing list each time!
YESSSS!!! That’s great!
Hi Nagi
Just made your Chinese Chicken Sticky Baked!! One WORD…….YUMMMMO
After trying a few of your recipes you are my go to internet source for meals. So Thanks for doing what you love and sharing
You’re so welcome Dee!
Have just finished eating our wings and are definitely going to become a regular in our house! Had them alongside your fried rice and my husband kept going bank for more. Your recipes always impress. Thank you for sharing your wisdom!
Wahoo! I’m so glad you love them!!
Have made this recipe many times and the excitement amongst the teens in the household when it’s on the menu is always obvious. So much flavour so yummy. There is a batch cooking right now and the smell is divine
I’m so happy they are a hit Dee, that’s the best!
Hi Nagi! I’m making these tomorrow and I’m excited! Quick question~ if I BBQ these, (not sure if tis is a dumb question) but should I BBQ these with the marinade on, or add the sauce on them once cooked?
Hi Heloise, you can bbq with the sauce on but you’ll need to cook them on a low heat to stop the marinade burning and to ensure they are cooked through – N x
Oh, these were simply divine! I made according to your recipe to feed 6 people, but these were SO delicious, that 3 of us just demolished all of it in one sitting! We ate this with your Thai fried rice (ALSO good, but hey – no surprises there right? Hahaha) and it was an absolute fantastic meal!
I’m so glad you loved them Esther! I can eat far more of these than I care to admit!
I’ve made so many of your recipes Nagi but confess this is the first review I’ve left because, you know, life. But these wings were a HUGE hit in our house for Sunday lunch – paired them with a raw beetroot, broccoli and carrot slaw and a crisp sauv blanc and all 1.5kgs were devoured! Clean up was a breeze – will be sure to make them again – thank-you for all of your incredible recipes.
Sounds like my kinda’ lunch Diana!
I’m would like to make this recipe, but when I baked wings before, there was a lot of fat (they were swimming in it) and they said that I should put the wings on a rack and then bake them in the oven. I was wondering if I should do that with your recipe, even though you say put them on a tray lined with foil paper, and grease proof paper. Wouldn’t your recipe have a lot of fat as well. Thank you very much for your help.
Hi Valerie, you want the marinade to be around the wings in this recipe, but if you prefer you can definitely place them on a rack – N x
Can you deep fry these and place sauce on afterwards?
Oh my word… I can see why these chicken wings are so favoured. Made them tonight and had to stop myself at a reasonable level before I embarrassed myself….Amazing recipe… what a blast…thank you for doing all the hard work for us…
I know the feeling all too well Judi 😂
Struggling to find something on this website that doesn’t make my mouth water! Everything is ridiculously good! But chicken wings are #1
You’re too kind Michael!
thanks for the hint on the tin foil and paper no fuss clean up, delicious wings too!
It’s a game changer!!
fab halved the recipe as there is only mum and i fabulous you’ve done it again love love your recipesxxoo
I’m so glad you loved them Betty!
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.
Mine too Aryan!!
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.
Wahoo, I’m so glad you loved them Julie!!
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!
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
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!
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.