Homemade Sticky Chinese Chicken Wings (Print version)
Oven-baked chicken wings in a sweet-salty Chinese glaze that clings to every bite. No fryer needed, ready in under an hour.
# Ingredients:
For the wings
01 -
2 lb (900 g) chicken wings, split into drumettes and flats
02 -
1/2 tsp kosher salt
03 -
1/4 tsp white pepper
For the sticky glaze
04 -
3 tbsp soy sauce
05 -
2 tbsp hoisin sauce
06 -
2 tbsp honey
07 -
1 tbsp oyster sauce
08 -
1 tbsp rice vinegar
09 -
1 tsp toasted sesame oil
10 -
4 garlic cloves, minced
11 -
1 tbsp fresh ginger, grated
12 -
1/2 tsp five-spice powder
13 -
1 tsp chili garlic sauce (optional)
# Instructions:
01 -
Pat the chicken wings completely dry with paper towels. Season all over with kosher salt and white pepper. Removing surface moisture is the most important step for sticky, caramelized skin.
02 -
In a medium bowl, whisk together the soy sauce, hoisin sauce, honey, oyster sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and five-spice powder until smooth. Reserve half of this mixture in a separate container for glazing later.
03 -
Toss the dried wings with the remaining marinade until evenly coated. Let sit at room temperature for 15 to 30 minutes. Do not marinate longer than 1 hour or the salt will draw too much moisture from the skin.
04 -
Arrange the wings skin-side up on a wire rack set over a foil-lined baking sheet. Roast at 425°F (220°C) for 25 minutes. The rack allows air to circulate so the wings brown on all sides.
05 -
While the wings bake, pour the reserved marinade into a small saucepan. Bring to a gentle simmer over medium heat and cook, stirring occasionally, until the sauce thickens enough to coat the back of a spoon, about 8 to 10 minutes. Remove from heat.
06 -
Transfer the partially baked wings to a large bowl. Pour the reduced glaze over them and toss until every wing is evenly coated. Return the wings to the wire rack and bake for another 10 to 15 minutes, until deeply golden and sticky.
07 -
Move the wings to a serving platter. Scatter thinly sliced scallions and toasted sesame seeds over the top. Serve immediately while the glaze is glossy and warm.
# Good to know:
01 -
Serve hot while the glaze is still glossy.
02 -
For extra-crispy skin, leave the wings uncovered in the refrigerator for 2 to 4 hours before baking.