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!!!
Tried these tonight. So good! I upped the heat with fried chili oil in addition to garlic chili oil. I’d love to post a picture because they were beautiful, but I don’t know how. I think I’ll use the same sauce on ribs next week. And maybe on some string beans. Yum!
Made these for my wife last week for the first time. Tonight is the 3rd time. Love them
Nagi, can the sauce be cooked till thickened in saucepan then tossed over crispy wings, like in your Buffalo Wings recipe?
Yes! It’s also great done this way! N x
Absolutely lovely as always.
I’m making this the 4th time and never disappoint! Spot on recipe and ohhh so yummy.
We love this recipe! Thank you. You’re recipes are the best.
🥰 Thanks so much Aster! N x
dear Nagi !!
you are the best ,
I am iranian and my family really like your foods and the way you teach !!!
excellent food !!!!
really thanks , I love you ….
Love it 😍 no hoisin sauce, couldn’t find any 🇯🇵 🤷🏻♀️, still a bomb. Thanks 😊
We have made these sticky chicken wings twice in 2 weeks for entertaining! Oh my gosh they are such a hit, super easy, and so delicious and economical! Thanks Nagi!!
Hi, I just made this recipe & it was delicious. My family loved it & it is going on the menu here. Thanks Nagi! Paula
Hi Nagi, when you say baking paper do you mean parchment paper and I’ve been wanting to try my Chinese ketchup in a recipe, would that work in this recipe, wouldn’t it be better than regular ketchup or is it too spicy? (The hotter the better imo)
Hi John, yes baking paper is parchment paper (depends on where you’re located). Are you referring to sriracha ketchup? You could use this if you like – it will give a good kick to the wings though! N x
Hi Nagi! This is me thanking you for that foil/baking paper tip! I wouldve cried trying to clean up that sticky mess hahaha! The chicken is delicious also so thanks for sharing yet another great recipe too 🙂
So easy, little effort with big rewards! This was one of the first Nagi recipes I tried! I was researching for a Chinese New Year Family gathering and stumbled across your blog that was at the start of 2020 and I have not looked back! Keep up the great work 😊
Hi Nagi, I’m thinking of gently simmering this marinade to use over air fried chicken wings. What do you think?
Yes do it Cecile!!! You’ll love it! N x
Made these last night and …. YUMMO! Absolutely delicious! Thanks Nagi, will definitely be making again! And I used all original ingredients except I used Sambal Oelek in place of chilli garlic sauce.
Definitely recommend, will redo for sure . Thank you for your beautiful recipes.
These are so easy and absolutely fabulous. My husband who “doesn’t like wings” and “needs a sauce” with everything loved them.
Also loved the tip about the foil and baking paper. Made clean up a breeze. Thank you x
Hi Nagi love your blog! Could I substitute chicken ribs for the wings?
YES! I LOVE CHICKEN RIBS!!!!
As for all your recipes these wings were delicious and I especially wanted to thank you for the tip about lining the tray with foil and baking paper – saved a lot of pain!
I was wondering if you could substitute the chicken with pork scotch fillets?
Hi Kate, yes definitely!! N x