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Sticky Chinese Chicken Wings

Featured in Small bites and starters.

These Sticky Chinese Chicken Wings are a tried and true family recipe that's been perfected over years of heated debates and taste testing. What makes them special is the perfectly balanced marinade that transforms into a sticky, glossy glaze as it bakes. The sauce combines classic Chinese ingredients like hoisin, oyster sauce, and five spice powder with a touch of chili for heat. The secret to their success is the double-basting technique during baking, which builds up layers of flavor and creates that signature sticky coating. While there's some flexibility with the ingredients (with plenty of substitution options provided), the cooking method is key to achieving that perfect balance of tender meat and caramelized exterior.
A woman in an apron is preparing a meal in a sunny kitchen filled with fresh vegetables and herbs.
Updated on Sat, 18 Jan 2025 11:56:53 GMT
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Sticky Baked Chinese Chicken Wings | myhomemaderecipe.com

These sticky Chinese chicken wings carry the legacy of family traditions and countless kitchen experiments, perfected through generations until every bite delivers that ideal balance of sweet, savory, and aromatic flavors. The magic lies in how the marinade transforms during baking, concentrating into a glossy glaze that coats each wing with intense flavor. After years of family debates and kitchen testing, we've discovered that the key to perfect wings lies not just in the ingredients, but in the timing of each step.

Through countless family gatherings and celebrations, this recipe has evolved into something that brings everyone to the table, eager to claim their share of these irresistible wings.

Essential Ingredients Selection

  • Chicken Wings: Choose medium-sized wings with good meat coverage. Fresh is best, but if using frozen, thaw completely and pat thoroughly dry. Look for wings with unblemished skin and no freezer burn
  • Shaoxing Wine: The backbone of the marinade's complexity. Select authentic Shaoxing wine (not "cooking wine") when possible. The bottle should be dark amber and feel heavy
  • Hoisin Sauce: Choose a thick, glossy hoisin with no separation. Lee Kum Kee brand provides the most consistent results

Detailed Cooking Instructions

Wing Preparation:
Pat wings completely dry with paper towels. Remove any loose bits of skin or fat. Check for and remove any stray feathers. If whole wings, separate at joints. Let come to room temperature. Season lightly with salt and pepper. Prepare baking sheet with double layer of foil.
Marinade Development:
Combine Shaoxing wine and hoisin first. Whisk until completely smooth. Add remaining liquid ingredients gradually. Incorporate five-spice powder. Mix until thoroughly combined. Reserve 1/3 cup for basting. Taste and adjust seasonings. Marinade should be balanced and complex.
Marination Process:
Place wings in large bowl. Pour marinade over wings. Toss to coat completely. Arrange wings in single layer. Let rest 10-15 minutes exactly. Turn wings halfway through. Don't over-marinate or wings get too salty. Prepare oven during this time.
The Crucial Baking Stage:
Preheat oven to 375°F. Line baking sheet with heavy-duty foil. Add layer of parchment for easy cleanup. Arrange wings with space between. Start skin-side down. Bake 25 minutes. Turn and baste with reserved marinade. Continue baking, basting every 15 minutes.
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Sticky Baked Chinese Chicken Wings Recipe | myhomemaderecipe.com

Growing up, watching my mother make these wings taught me that patience in the basting process makes all the difference. She would carefully turn each wing, ensuring every surface got its share of the developing glaze.

Understanding Glaze Development

The transformation from marinade to sticky glaze happens gradually. The sugars in the hoisin and any added sweeteners need time to caramelize properly without burning.

Family Sticky Baked Chinese Chicken Wings pin it
Family Sticky Baked Chinese Chicken Wings | myhomemaderecipe.com

These wings have become our family's celebration food, appearing at every gathering and special occasion. The way they fill the house with their aromatic promise, how they bring everyone to the kitchen to "check if they're done yet" - it's more than just cooking, it's creating memories around food that makes people happy.

Frequently Asked Questions

→ Can I marinate the wings longer than 1 hour?
No, it's best to limit marinating to 1 hour maximum. The salt in the marinade can draw out too much moisture if left longer, making the wings drier and the marinade too watery.
→ Why line the tray with both foil and paper?
The double lining makes cleanup much easier as the sticky marinade can be quite difficult to clean off. The foil protects your tray while the paper prevents sticking.
→ Can I make these wings less spicy?
Yes, you can reduce or omit the chili garlic sauce entirely. The wings will still be flavorful from the other marinade ingredients.
→ How do I store and reheat leftovers?
Leftovers keep well for 3-4 days in the fridge. Simply reheat in the microwave when ready to eat.
→ Can I use whole chicken wings?
Yes, but you'll need 1.75kg/3.4lb of whole wings to account for the weight of the wing tips that will be discarded. Cut them into wingettes and drumettes before cooking.

Sticky Chinese Wings Recipe

These sticky Chinese Chicken Wings feature a perfectly balanced marinade that creates an irresistible glaze, making them the ultimate party food.

Prep Time
10 Minutes
Cook Time
50 Minutes
Total Time
60 Minutes
By: Zaho


Difficulty: Intermediate

Cuisine: Chinese

Yield: 8 Servings

Dietary: Low-Carb, Dairy-Free

Ingredients

→ Main

01 1.5 kg chicken wings, cut into drumettes and wingettes

→ Marinade

02 1/2 teaspoon toasted sesame oil
03 2 tablespoons lemon juice
04 2 tablespoons Chinese cooking wine (Shaoxing wine)
05 2 tablespoons light soy sauce
06 2 tablespoons brown sugar or honey
07 1 1/2 tablespoons hoisin sauce
08 1 1/2 tablespoons oyster sauce
09 1/4 cup ketchup
10 1 tablespoon chilli garlic sauce
11 4 cloves garlic, minced
12 1 tablespoon ginger, finely grated
13 1/2 teaspoon five spice powder

→ Garnishes

14 Finely sliced shallots/scallions
15 Sesame seeds
16 Coriander/cilantro leaves
17 Finely sliced fresh chili

Instructions

Step 01

Combine all marinade ingredients in a bowl and mix well.

Step 02

Toss chicken wings with marinade in a large bowl. Let sit for 10 minutes, but no longer than 1 hour to prevent wings from becoming too salty.

Step 03

Preheat oven to 180°C/350°F. Line a baking tray with foil, then place greaseproof paper on top.

Step 04

Place wings on prepared tray, shaking off excess marinade but reserving it. Arrange wings with some space between them, using two trays if needed.

Step 05

Bake for 45-50 minutes, basting with reserved marinade and pan juices at 25 minutes and again at 35 minutes.

Step 06

Wings are done when meat easily pulls from bone and they're sticky with slightly charred edges. Garnish with chosen toppings and serve hot.

Notes

  1. This family recipe has been perfected over years, with many marinade ingredients being adaptable while maintaining similar flavors.
  2. The wings should be sticky, dark red/golden color when done, with meat easily pulling from the bone.

Tools You'll Need

  • Baking tray
  • Aluminum foil
  • Greaseproof paper
  • Basting brush
  • Large mixing bowl

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Soy
  • Sesame
  • Shellfish (in oyster sauce)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 362
  • Total Fat: 13.1 g
  • Total Carbohydrate: 8 g
  • Protein: 50.2 g