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!!!
Another winner Nagi although a little hot for my Son, but Hubby and I like the heat. I cooked 2kg and I added a little more marinade maybe I added too much sambal oelek when making the extra marinade lololol! Cheers xxx
Hi I want make these for a party , should I pre cook and reheat at the time of serving , precook and freeze ?? Can you let me know how to do this ?
Hi Jane, I’m so glad you loved them! You can always cut out the chilli if you prefer ☺️
Hi Nagi, Thanks for this recipe. My husband professes to hate chicken wings, but they were on special and so I bought some and used your recipe. I have now made them twice this summer and we are having them again tonight as he LOVES them. Thanks so much for sharing.
Hi Nagi, would this marinade work the same for drumsticks instead of wings?
Yes definitely!
I am excited to try this recipe for Super Bowl Sunday! My family likes their wings boneless. Any tips or tricks to make this modification?
Hi Michelle, I haven’t done boneless wings sorry!
Unfortunately, this recipe from your ad for the e-book does NOT indicate the wings need to be on an oiled rack like all the other recipes. We made these without the rack and they are soaked in moisture from the baking wings. Results in very wet wings with most of the sauce washed off. Even your “crispy baked wings” does NOT indicatae to use a rack, although one is present in the video and images. Please correct this error on your web site ad for the wing book.
Hi Robert, these wings I cook on a baking tray without a rack, did you shake off the excess marinade before placing them on the tray? The crispy wings on my website and cookbook both advise to line a baking tray with foil and spray a rack with oil – so I’m unsure what you’re referring to that needs correcting. Can you clarify for me? ❤️
I have now made this for the second time, and it has been declared an absolute winner particularly by my husband who loves chicken wings. I cook them in my ActiFry for 40 minutes, because I am too lazy to cut them up. He likes the tips too. So delicious and easy… the hardest part is getting all the sauces out ready.
Fantastic! And what a lucky husband!! N x
Hi Nagi, what a fabulous recipe! Quick, easy and most importantly tasty! I have been looking at your other recipes and cannot wait to try them.
Thank you!
Our family is addicted to wings. Love your book and will be trying these on our next family dinner.(Thursday). I see you have an automatic pre rinse cycle for your dishwasher. Dozer is doing a great job.
Thanks so much Liz!
I made this tonight for our Bonfire Night celebration and it was wonderful. A great success as everyone loved the wings – many thanks – I’ll be doing this again as the sounds of appreciation around the table proved this is a very good recipe!
I have tried a variety of chicken wing recipes over the years but these are hands down the best! I did, however, only add 1 teaspoon of sambal oelek which was a perfect amount for our delicate palates. 😂 Most recipes say to marinate the chicken for at least 1 hour or preferably overnight but you are so right, the marinade goes very liquid and then doesn’t stick to the chicken. I love that this thicker marinade sticks to the chicken and gives them more flavour and that’s how I’m going to do them from now on. Thanks for sharing your wonderful family recipe. I’m now going to share with my brother who loves chicken wings so it might become ours as well! 😅
That’s wonderful to hear Donna! Glad you enjoyed it 🙂 N x
I made these again and this time used 2 tablespoons of chilli paste with soy bean oil instead of sambal oelek. The result was more depth of flavour and less heat. I like the recipe both ways. Definitely the best Chinese Chicken Wing recipe this side of the black stump! 🤣
p.s. Nagi, do you think you could add the plug-in that means we don’t have to type in our email address every time? I’ve noticed some sites pick it up automatically after the first comment. Cheers, Donna
Could you suggest sode dishes please?
FRIED RICE!!! Try the quick egg and bacon one on my site! 🙂 N x
Hi Nagi
Can I make these up in the marinade freeze in sliplock bag then when ready to use defrost and bake in oven?
Thank you in advance
Absolutely Catherine! I do that with most of my marinades 🙂
Absolutely delicious! The best recipe I’ve tried actually, and I’ve tried quite a few. Thank you so much!
That’s great! So pleased you enjoyed this Ruth – N x
These were DELICIOUS! I made these for a cook-off competition at my work and won the comp! Your recipes are fail-proof. Thank you Nagi!
PS Now I can call these AWARD WINNING WINGS??!!!
YES!!!
YOU WON!!!! WHOOOOOOOTTTTT!!!!!
Can i skip sambal oelek? Will the taste be different? As my kids don’t eat spicy food
You sure can 🙂 Totally fine! N x
Hi Nagi l was wondering if l could make the marinade up and use the next day ?
Absolutely June! 🙂 Great way to get ahead!
I loved these chicken wings as did my fámily. Very easy to make, will be making again. Made some similar a few months ago on the BBQ, but they tended to burn easily. So much easier in the oven. A big win! Great flavour, thank you. Great recipes!
Hi
I’m not surprised that your app has achieved such status as I have found your post to be informative and helpful for the (very) average home cook with a taste for oriental flavours. Am trying your chicken wings recipe for dinner tonight to serve with a light fresh green salad and some garlic potatoes – definitely naughty weekend food!
Keep up the great work
Anne from Oz
Oooh I hope you love this Anne! And thank you for your kind words 🙂 N x
looking forward to making these but just wondering if i left out the chinese cooking wine and sambal oelsk (dont have them on hand) would it be a failure dish or is there substitutes for these two ingredients that i could use. You are my go to for recipes and we have loved every one we have tried. Had beef cheeks in red wine last night which was AMAZING and the leftovers are going into your pie recipe tomorrow night. THANKYOU .
HI Linda! Do you have dry sherry or cooking sake or Mirin? Just a cooking alcohol of some kind really adds a something-something to this. Glad you enjoyed the beef cheeks! N x
Hi Nagi!
Could you make this marinade for chicken ribs? I’m having so much trouble trying to find recipes for them!
Thanks 🙂
Yes of course! 🙂 I love chicken ribs, pity they are so hard to find. Basically just look for any chicken wings or drumstick recipes, whatever looks good will be great with chicken ribs! N x
Hi Nagi,
Can I use drumsticks instead with this recipe?
Thank You.
Susan.x
Oh Nagi please hurry and do this one………Can’t wait!!!!!!!
You are an absolute star!
Susan. xx
YES YES YES! SO good. I have to do a recipe with this using drumsticks and something on the side, a one pan meal. DELISH! N xx
Hello, if I make this with drumsticks instead of wings, would I need to adjust cooking time?
Thanks! 🙂
Hi Lola! Maybe 10 minutes extra – but not much longer! N x