Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Sticky Baked Chinese Chicken Wings Recipe
Our household recipe for sticky Chinese language Chicken Wings! Tossed in a savoury, candy, garlicky Asian marinade, then baked within the oven and basted till deeply golden and really, very sticky…..
As with ribs, there’s no solution to look elegant if you annihilate a plate of wings. And we wouldn’t have it another method!
Sticky Chinese language Chicken Wings
These Sticky Chinese language Chicken Wings are so moorish, when you begin you received’t be capable of cease!
That is my household recipe for Sticky Chinese language Chicken Wings which has been tweaked and perfected over years, with enter from everybody (mom, brother, sister and me) and plenty of heated debates! We lastly agreed that is The Recipe and have been loyal to it for years and I don’t see it altering quickly. In any case, why tinker with perfection?
The marinade for this recipe is an ideal steadiness of barely spicy (very delicate), salty, candy with a contact of tang, and the delicate perfume of Chinese language 5 Spice from hoisin sauce in addition to 5 spice powder.
Chicken Wing Marinade
Right here’s what you want for the Chinese language chicken wing marinade.
We now have a rule that it is suitable to omit one ingredient from the marinade, however if you’re lacking multiple, then don’t trouble making it……. 😂 Nevertheless, it IS acceptable to substitute with related components, and I’ve offered a reasonably prolonged checklist of “acceptable” substitutions within the recipe!
(PS If you happen to’re querying the inclusion of ketchup on this marinade – sure, it truly is utilized in Chinese language cooking and also you’ll discover it utilized in different Chinese language recipes and love like Candy and Bitter Chicken!)
Chinese language Cooking Wine
* Chinese language cooking wine (Shaoxing / shaoshing wine) is, as with many Chinese language recipes, the “secret ingredient” that takes this marinade from “tasty” to “NAILED IT!!” It’s a vital ingredient in all of your favorite Chinese language restaurant recipes, from Fried Rice to Beef and Broccoli, Chow Mein to Cashew Chicken. It provides complexity to the flavour in addition to seasoning (it’s salty).
I exploit it so usually, I even wrote a complete submit about it! If you happen to’ve ever adopted a recipe for a Chinese language takeout copycat recipe however discovered it simply wasn’t fairly pretty much as good as the actual deal, the lacking ingredient was in all probability Chinese language cooking wine.
You may get a bottle for $2 (generally much less!) from Asian shops, although it’s bought in grocery shops in Australia these days. It lasts “endlessly” within the pantry, and I exploit it in nearly each Chinese language recipe.
I attempt to embody substitutions in each recipe and on this case, the finest substitutes for Chinese language Cooking Wine are (so as of choice):
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Mirin
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Dry sherry
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Consuming sake or different ingesting rice wine
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Chicken broth/inventory
The chicken wings
I sometimes make my wings recipes utilizing wings which have been reduce into drumettes (the mini chicken leg / drumstick trying half) and wingettes (the opposite half). Most grocery shops promote them pre reduce, in any other case, observe the steps right here for methods to reduce up entire wings OR cook dinner them entire.
How one can make it
The making half may be very easy:
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combine the Chinese language chicken wing marinade and pour over wings;
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marinade for a mere 10 to fifteen minutes – don’t marinade for longer in any other case it is going to make the wings too salty and in addition makes the marinade watery (from drawing moisture out of the wings) which makes it more durable to baste;
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Unfold wings out on tray lined with foil and paper. Sure, use each. You’ll thank me later – if you’re sleeping tonight as an alternative of scraping super-glued marinade off the tray; and
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bake for 50 minutes till golden and sticky, basting 2 – 3 occasions with reserved marinade and tray juices.
How one can serve these Chinese language wings
I need to admit, the occasions I’ve loved this probably the most have concerned a couple of glasses of wine….that is the final midnight snack. Overlook kebab stands, we’d like chicken wing carts outdoors pubs and golf equipment, and positively at each taxi queue! 😂
So that they actually do make fabulous finger meals for sharing, whether or not passing round as a starter or an informal grazing-platter model gathering.
Or serve these chicken wings as a meal with a aspect of Fried Rice and a recent, crunchy Asian Slaw.
Nevertheless you serve it, you’ll want to have loads of napkins useful – or to suck every an each finger clear!! – Johnsat x
Watch methods to make it
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
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!
Notes
1. Chicken wings – I like to make these with wings that have been cut into wingettes and drumettes. You can either buy them pre cut like that, or cut whole wings yourself (discard wing tips / treat your pooch!). See this post for how to cut whole wings yourself. Whole wings – you’ll need 1.75kg/3.4lb, you’ll lose weight with the discarded tips.
2. Marinade substitutions & 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!
3. Marinade time – it is best not to marinade for too long, 1 hour at most, because the salt in the marinade will draw too much moisture out of the wings (making them drier) and also the marinade will become watery making it harder to stick to the wings.
4. Leftovers keep well for 3 to 4 days. Reheat in microwave!
5. Nutrition assumes 8 servings made with 1.5kg/3lb of wings.
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