Description
These Sticky Chinese Chicken Wings are irresistibly flavorful, featuring a blend of soy sauce, hoisin, oyster sauce, and a hint of spice from chili garlic sauce. Perfectly baked until tender and slightly charred, they’re sticky, savory, and garnished with fresh herbs and sesame seeds for an authentic Asian-inspired appetizer or snack.
Ingredients
Scale
Chicken Wings
- 1.5 kg / 3 lb chicken wings, cut into drumettes and wingettes
Marinade
- 1/2 tsp toasted sesame oil
- 2 tbsp lemon juice
- 2 tbsp Chinese cooking wine (Shaoxing wine, substitute Mirin or dry sherry)
- 2 tbsp light or all-purpose soy sauce
- 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 chili 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
- Finely sliced shallots or scallions
- Sesame seeds
- Coriander (cilantro) leaves
- Finely sliced fresh chili
Instructions
- Prepare the Marinade: In a large bowl, combine toasted sesame oil, lemon juice, Chinese cooking wine, soy sauce, brown sugar or honey, hoisin sauce, oyster sauce, ketchup, chili garlic sauce, minced garlic, grated ginger, and five spice powder. Mix thoroughly until well blended.
- Marinate the Wings: Add the chicken wings to the marinade and toss well to coat evenly. Let them rest in the marinade for 10 minutes, ensuring not to exceed 1 hour for optimal texture and flavor absorption.
- Preheat the Oven: Set your oven temperature to 180°C (350°F) and allow it to fully heat while you prepare the wings for baking.
- Prepare Baking Tray: Line a baking tray with foil followed by a layer of greaseproof paper to prevent sticking and facilitate easy cleanup.
- Arrange Wings for Baking: Shake off excess marinade from the wings but reserve the marinade and any juices on the tray. Place the wings on the baking tray, fitting them fairly snugly but without overcrowding. Use two trays if necessary to avoid crowding.
- Bake and Baste: Bake the wings for 45 to 50 minutes total. At 25 minutes and again at 35 minutes, baste the wings with the reserved marinade and tray juices using a brush to build up the sticky glaze and enhance flavor.
- Check for Doneness: The wings should be tender enough that meat pulls easily off the bones. They should have a sticky, dark red to golden color and just start to char slightly around the edges.
- Garnish and Serve: Sprinkle freshly sliced shallots or scallions, sesame seeds, coriander leaves, and finely sliced fresh chili over the wings. Serve immediately while hot and sticky.
Notes
- Do not marinate the wings for longer than 1 hour to avoid mushy texture.
- Using foil covered with greaseproof paper on the baking tray helps with easy cleanup and prevents sticking.
- If you like extra spicy wings, increase the amount of chili garlic sauce or add more fresh chili during garnish.
- These wings can be served as an appetizer or paired with steamed rice or noodles for a full meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Chinese
Keywords: Chinese chicken wings, sticky wings, baked chicken wings, Asian appetizer, hoisin chicken wings, oyster sauce wings, spicy wings, party finger food
