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!!!
Thanks for sharing this recipe. The flavors for these wings are fantastic!
So glad you enjoyed these Yvonne! I’m obsessed with these!! N xx
I assume you mean Toasted Sesame oil?
Hi Mike! Yep, toasted 🙂
Merry Christmas to you and your mother Nagi I live just across the water from you. Yep New Zealand. I’m not a chicken person
my self never have been BUT put a plate of chicken wings in front of me and I make a pig of my
Self. Thanks to you and your mum I have had some wonderful meals. Peter.🙋
Hi Nagi. This is the second recipe of yours I have tried over here in Sunny France. Normally I mix my recipes to my own taste and I certainly wouldn’t bother telling anyone whether the recipe I tried was good or bad. But this and the Won Ton recipe (which took me back to my childhood – though 100 times better) are just on another level!
Simply amazing and thank you so much for sharing!
Nate.
Thank you so much for sharing your feedback Nathan, I’m so pleased to hear you enjoyed this! N x ❤️
Delish ! ! ! !
Thanks Lisa!! N xx
Hello, Nagi and Family …
The recipes on your and your mother’s blogs are sooooo good! I don’t usually spell this way, but all those flavors are spot on for Tom’s and my palates 🙂 I do have a question, though: where does all the cholesterol come from? Wow! We will surely continue to nosh – promise – and thank you so very, very much for all these treats.
Tom and Janis
Hi Tom and Janis, I’m so pleased you are enjoying our recipes! It’s just all from the chicken wings. I’m sure it’s overstated though because so much drips off the wings while baking! N xx
Hi thanks for sharing this recipe! I’m planning to make this soon for a party but just wondering if the Sambal/chilli can be omitted? And if malt vinegar is fine to replace lemon juice?
Would you also recommend bathing the wings in milk prior to marinating to get rid of the chicken smell or not necessary for this recipe?
Many thanks!
Yup you can make both those subs! Don;t worry about the milk, you don’t need it!
I did this for a party yesterday and they were so delicious. Everybody loved them. Thank you so much for sharing your family recipe!
Ravi from London
AWESOME! So pleased to hear that Ravi, thanks for letting me know! ? N xx
OMG…..these are simply the best wings I have ever cooked or eaten. The recipe is so easy to follow and I had all ingredients in the pantry. I did swap the sambal for a decent whack of sriracha.
I really appreciated you adding the information of what ingredients you can substitute for another.
My husband cooked them on the BBQ to perfection.
To ensure we had leftovers for lunch the next day, I did serve the wings with rice and Asian greens.
Thank you so much for sharing this recipe, absolutely amazing!
Whoot whoot! I’m so glad you enjoyed these Barbara, thanks for letting me know! N xx
I tried these and the flavor was excellent, but the skin was not crispy. I followed the recipie as written and we really don’t like chicken skin unless it is crispy. Should the skin have gotten crispy? Do you think these would work with skinless drumettes?
Hi Steve! These are STICKY Chinese wings 🙂 Not crispy ones. I hope that helps!
So I think you may have made a mistake… the recipe says it serves 6-8. Um, I demolished these all by myself. So maybe change it to serving to 1-2?? Haha. Honestly tho, I made these for lunch and it was supposed to feed me, my husband and the kids. I ended up having 90% of them and told the hubby to find more food elsewhere for himself and the kids haha… so terrible right. Next time I shall triple the recipe… 😀
BA HA HA! You crack me up Phyllis! I hear you, I am pretty sure I could consume the entire batch myself too!!!!
These look divine Nagi 🙂
Thanks Teena! Very fond of this recipe! 🙂
Can you make the sauce a night before or will it go bad?
Hi Mai! You can definitely make the sauce the night before 🙂
Your recipe sounds awesome. But, I like my wings with a little heat. Do you have any suggestions?
Hi Jo! A good splash of sriracha or chilli powder (pure spicy chilli power, not American Chilli Powder which is mild and flavoured with other things) would be a great addition to this! 🙂
Thank you for one of the best wings I’ve ever tasted!!
YAY!!! So glad you enjoyed them H!!! 🙂
These are delicious a wow factor in my home!
Great to hear Tracy, thanks!
Will this recipe work with chicken drumsticks? Would it taste the same?
It wil taste the same! 🙂 This is lovely with drumsticks. Just cook until dark golden brown and juices run clear when pierced!
I love your recipes and these wings rocked my world. I love your recipes and Farah from the Cooking Jar! SO GOOD!
YAY YAY YAY! I am SO GLAD you loved these! 🙂 Family favorite recipe, so it means a lot to know you enjoyed it!!
This looks like exactly the recipe I have searched forever to find. My husband stopped one time at a tiny ;hole in the wall; Chinese buffet while traveling through Arkansas a few years ago. They had sticky chicken wings on the buffet and my husband raved about them. I have tried multiple recipes without success but this one indeed looks promising, Thank you in advance!
Connie
Oooh! I do hope you love these!! I don’t know if it’s going to be exactly like the one from the hole-in-the-wall (PS Often where you fine the best ethnic food!) but I can promise you it is damn yum!!
Hi Nagi.
A question.
Can I put the marinade mixture with these chicken wings, then put in the freezer.
Get them out when I am ready to cook them.
June or Mrs P, lol 🙂
YES YOU CAN! 🙂 That’s exactly what I do with many marinated meats! What you will find though is that the marinade becomes thinner from the water as it defrosts. So what you can do is either put it in a small saucepan and reduce it slightly while the chicken bakes so it’s thicker for basting, or baste extra. Oooh, I hope you love this! I must admit, this is mostly my brother’s creation. My whole family LOVES this!! N x