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.
Ingredients
Scale
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
Instructions
- Craft a zesty marinade by thoroughly blending all designated liquid and spice components in a mixing vessel, ensuring comprehensive integration.
- 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.
- 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.
- Transfer wings onto prepared surface, strategically spacing them to promote even heat circulation. Gently shake off excess marinade, reserving liquid for subsequent basting.
- Position wings in preheated oven. After 25 minutes, extract tray and generously brush with reserved marinade using culinary brush, rotating wings for consistent glazing.
- 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.
- 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