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.
Course: Appetizer, Finger Food, Main, Party Food, Snacks
1tbspchilli garlic sauceor sambal oelek (adjust spiciness to taste)
1tbspginger, finely grated
1/2tspfive spice powder
Finely sliced shallots/scallions
Finely sliced fresh chili
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!
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 crispy baked wings recipe for how to cut 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.