Irresistibly Sticky Chinese Chicken Wings Recipe for Tonight

Succulent chicken wings drenched in a sticky Chinese chicken wings recipe glaze promise a flavor explosion that will leave you craving more.

Crispy, caramelized edges hint at the magic waiting to unfold in your kitchen.

Sweet and tangy notes dance together, creating an irresistible coating that clings perfectly to each wing.

The aroma alone will draw hungry guests to the table, anticipating every delectable bite.

Layers of complex flavors merge seamlessly, turning an ordinary meal into an extraordinary culinary experience.

These wings aren’t just a dish; they’re a celebration of bold, vibrant tastes that spark joy with every mouthful.

Prepare to transform your dinner into a memorable feast that will have everyone asking for seconds.

Tips for Finger-Licking Good Wings

• Keep marinating time between 10-60 minutes to prevent over-salting while ensuring deep flavor absorption.
• Line baking tray with foil and greaseproof paper for easy cleanup and to stop wings from clinging to the surface.
• Baste wings twice during cooking to enhance sticky texture and intensify caramelized edges.
• Arrange wings with small gaps between them on the tray to ensure even cooking and crispy exterior.
• Confirm chicken wings are ready when meat easily separates from bone and develops slightly charred, glossy edges.

Flavor Spins on Chinese Chicken Wings

• Gluten-Free Wings: Replace soy sauce with tamari or coconut aminos to create a celiac-friendly version that maintains the same rich flavor profile.
• Spicy Sriracha Variation: Add 2-3 tablespoons of sriracha sauce to the marinade for an extra kick of heat and depth of flavor.
• Air Fryer Quick Method: Cook wings in air fryer at 380F for 20-25 minutes, turning halfway through, for a crispy exterior with same sticky coating.
• Low-Carb Keto Option: Substitute honey with monk fruit sweetener and use sugar-free alternatives to create a ketogenic-friendly wing recipe that keeps the authentic Chinese-style taste.

Serving Up Sticky Wings the Fun Way

• Party Platter Paradise: Arrange wings on a large wooden board with fresh cilantro sprigs, sliced green onions, and sesame seeds scattered around for a stunning presentation.
• Sidekick Sensation: Pair these sticky wings with steamed jasmine rice, crisp cucumber salad, or crunchy Asian slaw to balance the rich, sweet-savory flavors.
• Dipping Delight: Offer small bowls of extra marinade, sriracha mayo, or tangy sweet chili sauce for guests who love additional saucy goodness with their wings.
• Casual Crowd-Pleaser: Perfect for game nights, backyard barbecues, or informal gatherings where finger foods bring everyone together and spark lively conversations.

Keeping Sticky Wings Just Right

• Store leftover wings in an airtight container within 2 hours of cooking. Keep refrigerated for up to 3-4 days, ensuring they stay fresh and maintain their delicious flavor.
• Wrap wings individually in plastic wrap, place in freezer-safe containers, and store for maximum 3 months. Label container with date to track freshness.
• Preheat oven to 350F, place wings on baking sheet, cover with foil to prevent drying. Warm for 10-15 minutes until internal temperature reaches 165F, ensuring crispy exterior.
• Use microwave for quick reheating, but wings might lose crispiness. Heat in 30-second intervals, checking temperature and turning halfway through to distribute heat evenly.

FAQs

• How do I know if the chicken wings are fully cooked?

Check the internal temperature reaches 165°F using a meat thermometer. The meat should easily pull away from the bone, and juices should run clear when pierced.

• Can I use different cuts of chicken for this recipe?

Yes, you can use drumsticks or thighs, but cooking times might vary. Adjust cooking time based on the meat’s thickness and size to ensure it’s fully cooked.

• What if I want to make these wings less spicy?

Reduce or omit the hot sauce in the marinade. You can replace it with additional soy sauce or sweet chili sauce to maintain flavor without intense heat.

Sticky Chinese Chicken Wings Savory Bite

• Transform ordinary chicken wings into a mouthwatering dish that will have everyone racing to the dinner table with excitement and asking for seconds.
• Whip up these wings with simple ingredients and basic cooking skills, making it perfect for home cooks of all experience levels who want restaurant-quality taste without complicated techniques.
• Ideal for game nights, casual gatherings, or weekend barbecues, these sticky Chinese chicken wings guarantee to be the star of any social event and impress guests with their bold, tangy flavors.
• Using foil and greaseproof paper means minimal kitchen mess, allowing you to spend less time scrubbing and more time enjoying delicious food with loved ones.

What Goes Into Sticky Chicken Wings

• Chicken Wings: Tender, meaty wings that create the main protein of this sticky Chinese-style dish.

• Soy Sauce, Honey: Provides a perfect balance of salty and sweet flavor profile for the wings.
• Garlic, Ginger: Adds authentic Chinese-style aromatic and zesty undertones to the marinade.
• Sesame Oil: Contributes a rich, nutty essence characteristic of Asian cuisine.

• Salt, Black Pepper: Enhances overall seasoning and depth of flavor.
• Foil, Greaseproof Paper: Helps with easy cooking and prevents sticking during baking process.
• Green Onions, Sesame Seeds: Offers fresh garnish and attractive visual presentation for the final dish.

Tools for Making Sticky Wings at Home

• Mixing Bowl: Large, sturdy container for combining marinade ingredients and coating chicken wings.
• Measuring Spoons: Precise tools for accurately measuring marinade ingredients.
• Baking Tray: Flat metal pan for roasting chicken wings in the oven.
• Aluminum Foil: Used to line baking tray for easy cleanup.
• Greaseproof Paper: Prevents wings from sticking to the tray.
• Basting Brush: Helps apply marinade evenly during cooking.
• Sharp Knife: For handling and preparing chicken wings.
• Tongs: Useful for turning and handling wings during baking.

Stepwise Sticky Chinese Chicken Wings

Step 1: Create Flavor Powerhouse

In a mixing bowl, whisk together the marinade ingredients until they blend into a smooth, aromatic sauce.

The combination of soy sauce, honey, and other seasonings will create a mouthwatering coating that will make these wings irresistible.

• Soy sauce
• Honey
• Garlic
• Ginger
• Rice vinegar
• Sesame oil

Step 2: Coat and Marinate Wings

Gently massage the marinade into the chicken wings, ensuring every inch is covered with the delicious mixture.

Let the wings soak up the flavors for 30 minutes at room temperature, allowing the seasonings to penetrate deeply.

Step 3: Prep for Roasting

Heat the oven to 375°F.

Cover a baking sheet with aluminum foil and place a wire rack on top to help the wings crisp up evenly.

This setup ensures maximum crunchiness and prevents soggy bottoms.

Step 4: Arrange for Perfect Cooking

Carefully place the wings on the wire rack, keeping space between each piece.

Discard the remaining marinade to prevent cross-contamination.

The spacing allows hot air to circulate and create crispy edges.

Step 5: Roast and Glaze

Slide the tray into the oven and roast for 40-45 minutes.

At the 25-minute mark, brush the wings with additional honey for extra shine and caramelization.

Rotate the tray halfway through to ensure even cooking.

Step 6: Golden and Gorgeous

The wings are ready when they turn a deep golden brown and the internal temperature reaches 165°F.

The meat should easily pull away from the bone, and the exterior will have a gorgeous sticky glaze.

Sprinkle with sesame seeds and chopped green onions before serving.

Sticky Chinese Chicken Wings Recipe

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4.7 from 22 reviews

• Total Time: 1 hour 5 minutes
• Yield: 4 1x

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Description

Sizzling sticky Chinese chicken wings showcase a perfect blend of sweet, tangy, and spicy flavors. Crispy wings glazed with a rich sauce promise a mouthwatering experience that will leave you craving more.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1.5 kg (3.3 lbs) chicken wings, cut into drumettes and wingettes

Marinade and Seasonings:

• 2 tablespoons light soy sauce
• 2 tablespoons Chinese cooking wine (Shaoxing wine)
• 1.5 tablespoons hoisin sauce
• 1.5 tablespoons oyster sauce
• 1/4 cup ketchup
• 2 tablespoons brown sugar or honey
• 2 tablespoons lemon juice
• 1 tablespoon chilli garlic sauce
• 4 cloves garlic, minced
• 1 tablespoon ginger, finely grated
• 1/2 teaspoon five spice powder
• 1/2 teaspoon toasted sesame oil

Garnishes:

• Finely sliced shallots/scallions
• Sesame seeds
• Coriander/cilantro leaves
• Finely sliced fresh chili

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Instructions

1. Craft a zesty marinade by thoroughly blending all designated liquid and spice components in a mixing vessel, ensuring comprehensive integration.
2. Immerse chicken wings completely in marinade, gently massaging to guarantee uniform coating. Allow wings to absorb flavors for precisely 10-30 minutes at room temperature.
3. Configure oven to 180°C/350°F with rack positioned in central position. Create a protective base by layering aluminum foil and parchment paper on baking sheet for effortless cleanup.
4. Transfer wings onto prepared surface, strategically spacing them to promote even heat circulation. Gently shake off excess marinade, reserving liquid for subsequent basting.
5. Position wings in preheated oven. After 25 minutes, extract tray and generously brush with reserved marinade using culinary brush, rotating wings for consistent glazing.
6. Continue roasting additional 20-25 minutes, repeating basting process midway. Wings are perfectly cooked when internal temperature reaches 74°C and exterior displays caramelized, slightly charred edges.
7. Remove from oven, allowing brief resting period. Garnish with chopped scallions, toasted sesame seeds, or fresh herbs for vibrant presentation. Serve immediately while maintaining optimal temperature and succulence.

Notes

• Always marinate wings in a non-reactive container like glass or ceramic to prevent metallic taste interference.
• For extra crispy skin, pat wings completely dry with paper towels before marinating to remove excess moisture.
• Create a gluten-free version by substituting soy sauce with tamari or coconut aminos for those with wheat sensitivities.
• Enhance flavor complexity by adding a splash of rice wine or mirin during marinade for deeper umami notes.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: Chinese

Nutrition

• Serving Size: 4
• Calories: 450
• Sugar: 14 g
• Sodium: 800 mg
• Fat: 25 g
• Saturated Fat: 7 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 1 g
• Protein: 30 g
• Cholesterol: 100 mg