Our family recipe for sticky Chinese Chicken Wings! Tossed in a savoury, sweet, garlicky Asian marinade, then baked in the oven and basted until deeply golden and very, very sticky…..
As with ribs, there’s no way to look elegant when you annihilate a plate of wings. And we wouldn’t have it any other way!
Sticky Chinese Chicken Wings
These Sticky Chinese Chicken Wings are so moorish, once you start you won’t be able to stop!
This is my family recipe for Sticky Chinese Chicken Wings which has been tweaked and perfected over years, with input from everyone (mother, brother, sister and me) and many heated debates! We finally agreed this is The Recipe and have been loyal to it for years and I don’t see it changing soon. After all, why tinker with perfection?
The marinade for this recipe is a perfect balance of slightly spicy (very mild), salty, sweet with a touch of tang, and the subtle fragrance of Chinese Five Spice from hoisin sauce as well as five spice powder.
Chicken Wing Marinade
Here’s what you need for the Chinese chicken wing marinade.
We have a rule that it is acceptable to omit one ingredient from the marinade, but if you are missing more than one, then don’t bother making it……. 😂 However, it IS acceptable to substitute with similar ingredients, and I’ve provided a fairly lengthy list of “acceptable” substitutions in the recipe!
(PS If you’re querying the inclusion of ketchup in this marinade – yes, it really is used in Chinese cooking and you’ll find it used in other Chinese recipes you know and love like Sweet and Sour Chicken!)
Chinese Cooking Wine
* Chinese cooking wine (Shaoxing / shaoshing wine) is, as with many Chinese recipes, the “secret ingredient” that takes this marinade from “tasty” to “NAILED IT!!” It’s an essential ingredient in all your favourite Chinese restaurant recipes, from Fried Rice to Beef and Broccoli, Chow Mein to Cashew Chicken. It adds complexity to the flavour as well as seasoning (it’s salty).
I use it so often, I even wrote an entire post about it! If you’ve ever followed a recipe for a Chinese takeout copycat recipe but found it just wasn’t quite as good as the real deal, the missing ingredient was probably Chinese cooking wine.
You can get a bottle for $2 (sometimes less!) from Asian stores, though it’s sold in grocery stores in Australia nowadays. It lasts “forever” in the pantry, and I use it in virtually every Chinese recipe.
I try to include substitutions in every recipe and in this case, the best substitutes for Chinese Cooking Wine are (in order of preference):
Mirin
Dry sherry
Drinking sake or other drinking rice wine
Chicken broth/stock
The chicken wings
I typically make my wings recipes using wings that have been cut into drumettes (the mini chicken leg / drumstick looking part) and wingettes (the other part). Most grocery stores sell them pre cut, otherwise, follow the steps here for how to cut up whole wings OR cook them whole.
How to make it
The making part is very simple:
mix the Chinese chicken wing marinade and pour over wings;
marinade for a mere 10 to 15 minutes – don’t marinade for longer otherwise it will make the wings too salty and also makes the marinade watery (from drawing moisture out of the wings) which makes it harder to baste;
Spread wings out on tray lined with foil and paper. Yes, use both. You’ll thank me later – when you’re sleeping tonight instead of scraping super-glued marinade off the tray; and
bake for 50 minutes until golden and sticky, basting 2 – 3 times with reserved marinade and tray juices.
How to serve these Chinese wings
I must admit, the times I have enjoyed this the most have involved a few glasses of wine….this is the ultimate midnight snack. Forget kebab stands, we need chicken wing carts outside pubs and clubs, and definitely at every taxi queue! 😂
So they really do make fabulous finger food for sharing, whether passing around as a starter or a casual grazing-platter style gathering.
Or serve these chicken wings as a meal with a side of Fried Rice and a fresh, crunchy Asian Slaw.
However you serve it, be sure to have plenty of napkins handy – or to suck each an every finger clean!! – Nagi x
Watch how to make it
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Sticky Chinese Chicken Wings
Ingredients
- 1.5 kg /3 lb chicken wings , cut into drumettes and wingettes (Note 1)
Chicken Wing Marinade (Note 2 for substitutions)
- 1/2 tsp sesame oil , toasted
- 2 tbsp lemon juice
- 2 tbsp Chinese cooking wine (Shaoxing wine, sub Mirin, dry sherry)
- 2 tbsp soy sauce , light or all purpose
- 2 tbsp brown sugar or honey
- 1 1/2 tbsp hoisin sauce
- 1 1/2 tbsp oyster sauce
- 1/4 cup ketchup or Aussie tomato sauce
- 1 tbsp chilli garlic sauce or sambal oelek (adjust spiciness to taste)
- 4 cloves garlic , minced
- 1 tbsp ginger , finely grated
- 1/2 tsp five spice powder
Garnishes (optional)
- Finely sliced shallots/scallions
- Sesame seeds
- Coriander/cilantro leaves
- Finely sliced fresh chili
Instructions
- Mix Marinade ingredients.
- Place wings in large bowl, pour over Marinade and toss well. Set aside for 10 minutes – do not marinate for longer than 1 hour. (Note 3)
- Preheat the oven to 180C/350F.
- Line baking tray with foil then greaseproof paper (you'll thank me later).
- Shake excess marinade off wings (but reserve the marinade) and spread on baking tray – can be fairly snug but not super squished (use 2 trays if needed).
- Bake 45 – 50 minutes, basting with a brush at 25 minutes and 35 minutes, using the reserved marinade and juieces on the tray.
- The meat should be able to be pulled off the bones quite easily, they should be just starting to char on the edges and a sticky, dark red/golden colour all over.
- Sprinkle with garnishes – coriander/cilantro leaves, sesame seeds, chilli, sliced shallots/scallions – then serve!
Recipe Notes:
- Sesame oil – use toasted (dark brown, not yellow oil). In Australia, toasted is the norm, untoasted is hard to find.
- Lemon juice can be substituted with rice vinegar – or any white / clear plain vinegar (not balsamic)
- Chinese Cooking Wine (Shaoxing Wine) best subs are Mirin (reduce sugar by half) or dry sherry. Next best – cooking sake, drinking sake or other rice wine. No alcoholic sub – chicken broth/stock.
- Soy sauce – use light or all purpose. Do not use dark soy sauce – it’s far too intense!
- Hoisin Sauce can be substituted with oyster sauce but then you should add an extra 1/4 tsp of Chinese Five Spice Powder
- Oyster Sauce can be substituted with Hoisin Sauce but if you do so then do not add the 1/2 tsp of five spice powder.
- Chilli Garlic Sauce or Sambal Oelak – sub with any other Asian chilli sauce or paste, such as Chilli Bean Sauce or Sriracha.
- Garlic and ginger – fresh is best! But in an emergency, can sub with 1/2 tsp dried powder
- Five Spice Powder – a Chinese mix of five spices sold in everyday grocery stores!
Nutrition Information:
Originally published June 2014, updated September 2019 with new photos, brand new video and most importantly, new Life of Dozer section added!
Life of Dozer
Oi! Back off dog!!!
These are scrummy, will definitely make them again. I think I crowded them instead of using two pans because I ended up with about a cup and a half of liquid. However after draining the liquid and doing the final basting they turned out great. Next time I’ll cook them in my airfryer.
Hi Sherry, I find spacing them a little ensures the marinate reduces and you get that sticky coating, I’m glad you loved them though!! N x
Nagi you never fail me…
Thanks so much Sue ❤️
Help Nagi – I have a question!
I want to make these (double the recipe) for a pot luck. What is the best way to keep them warm? Will a crock pot work??
Thank you!!!
Hi Linda, a crockpot on keep warm will be perfect – N x
Made these (again!) for Super Bowl party. Everyone LOVED them, as I knew they would!!
Made this as written and it was absolutely fantastic. This will be added into my roster!
Hi There……in your reciepe…..how much is 1 cup…..what it the measurerment (size/quantity) you use……im in the UK.
Thanks in advance.
I really LOVE this recipe. I made 6lbs for my boyfriend and his friend. HOWEVER, the sauce wasn’t thick enough. I doubled the ingredients as i had double the amount but it seemed to be too liquidity. In your video and picture it looks so nice and thickly coated. Any advice on this? I plan to make this for a potluck Super Bowl party this Sunday.
Hi Ashlyn, cook it down – baste baste baste so you get a sticky glaze 🙂
Hi Nagi, thanks for your great recipes. I just bought your Wings cookbook, which of the recipes are good for making ahead? I have a small oven and need to bake lots of wings! Thank you!!
Hi Elena, any recipe with a sticky marinade are good for making ahead! N x
Hi Nagi, I am making these for out Australia Day nibblies. I have them marinating atm & they smell amazing. I opted for the Sriracha sauce as I had it already. I can’t wait till they are cooked.
I hope you loved them Rhonda!
Will this be just as good if I grill it on the BBQ?
I’ve already parboiled some chicken wings (I’m feeding a large group) do you think the recipe would work if I cooked for less time, like just enough to get sticky?
Yes definitely Carley!
Amazing!
Wanted a change from buffalo wings. Excellent combination of flavors in this marinade. Garnished with cilantro, sliced serrano chili’s and sesame seeds. Huge hit with guests. Who needs buffalo?
This is definitely a great alternative to buffalo! I’m so glad you enjoyed them Renee!!
very good,easy to do and tasted great,i made it like buffalo wings and worked great,thanks
YUM! Sounds great Jazz! N x
Sorry Nagi this was not included We are thinking of you and every Aussie out there and praying that you all get through this tough time. Stay strong!
Thanks so much Jill ❤️
SHAZAMMMM ! I thought I was the master of wings. NOPE you are. Another win Nagi. Spreading the word here in Boston. No Pats in playoffs this year but this will be the wing on Sundays moving forward.
OMG Nagi!! Yum Yum and YUM!!
This is truly THE ultimate wings recipe. Thank you!! The wings were disappearing off the plate before I had a chance to take a photo of it.
Great tip to line the tray with foil and baking paper, it’s a ‘no wash’ required bake;) Awesome recipe as always😋
That sticky glaze is not something you want to waste time and elbow grease on! I’m so glad they were a hit Linda 🙂
Would like to try this but my husband only likes boneless chicken wings. Can I do this recipe with boneless and if so how long do I cook them for. Thank you for your help and I love your cooking site.
Hi Judy, I haven’t cooked it with boneless wings – I would say 30 minutes and just keep your eye on them!
I make these all the time now. Quick and delicious, always a hit
Winner winner chicken dinner Cheryl!
This looks amazing, I’m gonna try it tomorrow for some guests I’m having over tomorrow. I’m curious, have you tried baking the chicken without the sauce first (like your ultra crispy chicken recipe) and then tossing with the sauce? Do you think that would be a good balance between crispy and saucy, or does the chicken already come out crispy in this recipe? Thanks!
You could definitely do that Danny – I have done it before and it’s amazing!
Nagi! These were AMAZING! Thank you! Another family favourite in our house now x
Wahoo!!! That’s great to hear Rebecca!