Sticky Chinese Wings Recipe (Print Version)
# 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:
01 -
Combine all marinade ingredients in a bowl and mix well.
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.
03 -
Preheat oven to 180°C/350°F. Line a baking tray with foil, then place greaseproof paper on top.
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.
05 -
Bake for 45-50 minutes, basting with reserved marinade and pan juices at 25 minutes and again at 35 minutes.
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:
01 -
This family recipe has been perfected over years, with many marinade ingredients being adaptable while maintaining similar flavors.
02 -
The wings should be sticky, dark red/golden color when done, with meat easily pulling from the bone.