Sticky Chinese Chicken Wings

Name: Sticky Chinese Chicken Wings
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 6, 6 - 8
Cuisine: asian
Ingredients: 1.5 kg /3 lb chicken wings (, cut into drumettes and wingettes (Note 1)); 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; Finely sliced shallots/scallions; Sesame seeds; Coriander/cilantro leaves; Finely sliced fresh chili

4.96 (13)

⏱ 60 mins 🍽 6, 6 - 8 🌶 asian 🏷 Main course

This is a family recipe for the ultimate sticky Chinese chicken wings, perfected over many years. The wings are marinated in a flavourful blend of sauces and aromatics, then baked until tender and caramelised. The result is a sticky, dark red-golden wing that pulls easily from the bone. They are finished with fresh garnishes for a perfect appetiser, party food, or main dish.

Ingredients

1.5 kg /3 lb chicken wings (, cut into drumettes and wingettes (Note 1))
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
Finely sliced shallots/scallions
Sesame seeds
Coriander/cilantro leaves
Finely sliced fresh chili

Method

Combine all the ingredients for the marinade in a bowl.
Put the chicken wings into a large bowl, pour the marinade over them and toss to coat thoroughly. Leave them to sit for 10 minutes, but do not marinate for more than 1 hour.
Turn the oven on to heat up to 180C/350F.
Cover a baking tray with foil and then place a sheet of greaseproof paper on top.
Remove the wings from the bowl, letting the extra marinade drip off, but keep the leftover marinade. Arrange the wings on the prepared tray, placing them close but not overcrowded.
Cook in the oven for 45 - 50 minutes. Use a brush to baste the wings at 25 minutes and again at 35 minutes, using the saved marinade and juices from the tray.
The wings are ready when the meat comes off the bone easily, the edges are just beginning to char, and they have a sticky, dark red and golden colour all over.
Finish by scattering over the garnishes of coriander leaves, sesame seeds, fresh chilli and sliced shallots before serving.

Nutrition (per serving)

Sodium798 mg

Recipe details

CategoryMain course

Cuisineasian

AuthorNagi | RecipeTin Eats