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!!!
Whatever I’m cooking, if I need a recipe, I start with your site first because you’ve got the best ones. More Dozer, please!! Your comments about him always make me smile – you’re lucky to have him.
I’ve made this 4-5 times now. Lately have moved away from chicken wings (sorry, Nagi!) to boneless, skinless thighs. 15mins in the BBQ at 180C, baste at 5 and 10 mins. Amazing, simply amazing. Slightly addictive – be careful 😎
Perfect Darryl!! N x
Made this with prawns after something went wrong, only left them in marinade for 20 mins, let them sit for 30 mins then stir fried the prawns then chucked in the marinade, bloodh aesome, best prawns ever
Excelent. Made this exactly as instructed, served with leftover rice. Amazing.
Thanks
I gave these a 5 only because there wasn’t a 6 or 7.. Only thing I did off recipe was to finish them on the grill after baking. I made a triple batch of marinade for a double batch of wings. After baking for 45 mins, tossed in more mariade, on the grill to sear, back in more marinade and finish grilling.. beautiful when dressed with sesame (toasted), scallions and cilantro.
Best chicken wings…ever. Thank you Nagi
Wahoo! Thanks Cas! N x
I just cooked this tonight for my son & boyfriend and they absolutely loved it!!! I’m gonna try the marinade again but with pork meatballs next time which I think will be super yummy 😋. Thanx for the recipe this was my first time trying asian inspired wings and now it won’t be my last.
What would be a good substitute for hosin and oyster sauce as I’m not a fan of either of them due to being processed
Another fabulous recipe! Our 3 year old only ever wants sticky wings, rice & veg for dinner. The rest of the family are happy this is on heavy rotation! Thank you!
Woah that’s amazing Melanie, your 3 year old has great taste!! N x
Hey!
Wondering whether pan frying would work for this recipe and for how long & what temp? Thank you!!
Delicious, so easy, loved by all.
I had to put in sweet chilli sauce instead of the garlic chilli sauce, but still amazing. Just me and hubby to eat them all up, so sad. Not.
Made this last night and it was amazing! Thanks so much for the recipe Nagi! Will definitely be making them again!
As a note, I actually didn’t have any ketchup / tomato sauce left so I subbed with 2Tbsp tomato paste & a little bit of Worcestershire sauce and it turned out fine!
Hi Nagi,
Could you do this recipe with other cuts of meat, eg chicken thighs?
Thanks
Yes 100% Narelle! N x
What is a good side to have with these wings? Not wanting rice. Please and thankyou
Hi, is it possible to freeze the marinade to use at a later time? Thank you!
Noodles, asian greens, Asian Salad, smashed cucumbers… just to name a few Sam 🙂 N x
Nagi these wings look amazing and I’m hoping to make them for my daughter’s 18th on the weekend. Would it be ok if I premixed the marinade and kept it in the fridge until the day I need to cook? I’m trying to do as much prep as possible before the big day. thank you
Yes 100% – you could do it up to 3 days prior. N x
Absolutely fabulous chicken wings👍 I’m going to try the marinade for Sticky Pork Ribs!
It would be fantastic Ruby!!! Enjoy! N x
Made this tonight. Winner! Winner! Chicken Dinner! It was delish! I didn’t have lemon so I substituted lime. Will def be making this again. Thank you Nagi!
It was v.nice, thanks for the recipe. I skipped sesame oil, sesame seeds, hoisin, oyster sauce, and chilli! Also, I marinaded for only 1 minute.. I was in a hurry. I was still delish. Next time, I’ll push the boat out and add sesame oil/seed.. possibly the hoisin/oyster sauce but surely no need for chilli though!
How can you possibly rate a recipe when you don’t use the ingredients?? They are not hoisin wings if you skip the hoisin!!!
These are the best wings I’ve ever had. I didn’t have Chinese cooking wine so used sherry and a LOT of chilli. I have a very happy husband right now – thanks for another winner Nagi 10/10
This is finger-lickin’ good. Reminded me that the only way to eat and enjoy chicken is with your hands!!!