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!!!
Omg this is really very nice. So appetising. The meat just “slide” away from the bone so easily. Super yummy and easy.
I made the wings and they were delicious, i want to try with chicken breasts and was wondering what changes would I have to make ?
These rock! I usually never cook a recipe for guests that I haven’t tried out first ahead of time … but I trust you so much, Nagi, that I went for it and needless to say the wings were a major hit with everyone. I used 4 lbs of wings because that was how much was in the package, and there was still enough marinade for the 4 lbs.. This recipe is going onto my “keeper” list for sure. Thank you!!
Hi Nagi, do you think this recipe will work on regular sized drumsticks?
Absolutely! Same bake time too 🙂 N x
How it make with deep fryer?
Hi Oto, this recipe isn’t suitable for a deep fryer as it has a marinade. N x
Hi Nagi, Thank you so much for ALL your beautiful recipes and videos! Just checking, for the sticky Chinese chicken wing recipe, if I am out of ginger….should I omit it totally or substitute it with ground cinnamon as the other websites have suggested…I hope you can reply today as I have been wanting to cook this for my daughter’s birthday (today)but my husband used up all my ginger! Thank you very much Nagi!
We understand why the foil and paper, THANK YOU!
My wife said, “I don’t know where you found Nagi, but wow.”
Can you grill the wings? Or would the sauce make them burn too quickly?
Hi Celia, you could but it would have to be over a lower heat – I find it hard to judge cook time here and ensure they are cooked through without burning the marinade. N x
Thank you so much!!! They were so good for July 4th, 10lb of Wings gone just like that!! So in demand I am making them again for tomorrow party!
Hi Nagi! Am i able to make the marinade sauce 2 days in advanced and refrigerate it? I want to make it in advance and bring it to a family members house 2 days later so i can cook it easily without much prep. Thanks!
Yes you sure can! N x
Made this for tea this evening – fabulous as are all of your recipes. Thank you xx
Hi Nagi,
LOVE all of your recipes I’m obsessed! I want to make these for a party but I want them made beforehand. Do they reheat well? Thanks x
Hi Laura, yes 100%! Just cook them and then either microwave or reheat in a low oven. N x
Another awesome recipe!! Oh how I wish I’d discovered this site sooner as all recipes Iv tried so far have been great!! Thanks Nagi
Forgot to mention, with your timing the wings were perfectly cooked, super tender, meat coming off the bone and coated with the sticky sauce!! Soooo good 🙂
Just used the leftover sauce from the wings on Instant Pot Pot spare ribs. SO good! Thanks Nagi!
YUM! Great idea Joyce! N x
Hi nagi I’ve made these a few times they’re perfect , my husband loves them too, thank you for such a wonderful recipe 🙂 can I make the marinade one day in advance and refrigerate it? Thanks
Yes 100% Maaria!! N x
I am making these for dinner tonight. I do have a concern about using the marinade as a baste after it had raw chicken in it.
Once the wings were in the oven, I reduced the sauce a bit on the stove to make a thicker baste. It would also take care of any health concerns (altho as Nagi says, it all cooks in the end). Next time I might double the sauce recipe for dipping! SO good, right?
Hi Thomas, you’re basting and then cooking so it’s perfectly fine 🙂 N x
This is the 3rd recipe of yours I’ve made and you never let me down.These wings are amazing! The only thing I did differently was I air fried them instead of baking and cooked/reduced the sauce on the stove. Thank you!
Sounds great Zondra! N x
This is the 3rd recipe of yours I’ve made and you never let me down. These wings were amazing! The only thing I did differently was I air fried them instead of baking and cooked/reduced the sauce on the stove while the wings cooked. Thank you!!
I have made this a couple of times and it is absolutely delicious. Thank you for sharing this recipe.
YOu’re so welcome Karen!! N x
This was sensational! I made two batches, one with and one without chilli (for the kiddies) served with rice and steamed bok choy drizzled with hoisin dressing. THIS. IS. AMAZING! Nagi you’re a legend!
YUM! Sounds like you nailed it Nag! N x
Hi! Looks delish, I’m planning on making this tonight. I notice it calls for brown sugar or honey. Which is better?
Hi Helen, both work just as well as each other! N x