Sticky Chinese Wings (Print Version)
# Ingredients:
→ Main
01 -
1.5 kg chicken wings, separated into flats and drummettes
→ Marinade
02 -
1/2 tsp toasted sesame oil
03 -
2 tbsp fresh lemon juice
04 -
2 tbsp Shaoxing wine (Chinese cooking wine)
05 -
2 tbsp light soy sauce
06 -
2 tbsp honey or brown sugar
07 -
1 1/2 tbsp hoisin
08 -
1 1/2 tbsp oyster sauce
09 -
1/4 cup tomato ketchup
10 -
1 tbsp chili garlic sauce
11 -
4 minced garlic cloves
12 -
1 tbsp grated ginger
13 -
1/2 tsp five-spice powder
→ Garnishes
14 -
Thinly sliced scallions/shallots
15 -
Sesame seeds
16 -
Cilantro/coriander leaves
17 -
Thinly cut fresh chilies
# Instructions:
01 -
Stir all the marinade ingredients in one bowl until well blended.
02 -
Put chicken wings into a big bowl. Pour marinade over, toss well, and leave for 10 minutes to 1 hour for flavor. Don’t let it rest too long or it’ll get too salty.
03 -
Heat oven to 180°C/350°F. Line a baking tray with foil, then add a layer of baking paper on top.
04 -
Arrange wings on the tray, shaking off extra marinade (but save the marinade). Leave gaps between them—use a second tray if necessary.
05 -
Bake for around 45-50 mins. At 25 minutes and again at 35, brush wings with both their juices and the leftover marinade.
06 -
When the wings look sticky, dark brown at the edges, and the meat easily comes off the bone, they’re ready. Add toppings and serve them hot.
# Notes:
01 -
This dish was fine-tuned over time. You can adjust the marinade while sticking to similar flavors.
02 -
Once done, wings should be a shiny reddish-brown, sticky, and tender enough for the meat to fall off without a struggle.