Sticky Chinese Chicken Wings - Get ready for a tasty treat! These sweet and savory wings are marinated in a delicious Asian sauce made with sesame oil, garlic, honey, and hoisin, then baked until they have a crispy texture. You won't be able to stop eating them!
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Chinese Chicken Wings
Forget buffalo wings; this Chinese Chicken Wings recipe is the new favorite from your go-to Chinese restaurant!
Check out my Lemon Garlic Chicken Drumsticks or Honey Garlic Chicken Thighs for more delicious options!
Ingredients
- Chicken wings - Are the star of this recipe. For the best results, use 4 lbs separated into drumettes and wingettes.
- Soy sauce - Adds a savory flavor to the wings; use reduced sodium to keep it balanced.
- Honey - We need it for sweetness and brown sugar for texture and caramel flavor.
- Rice vinegar - Adds a nice tang to the marinade. You can sub it with other mild vinegars.
- Oyster sauce - Brings richness and depth; if you can't find it, you can double up hoisin.
- Hoisin sauce - For that sweet and savory kick; it's a must-have! If you don't have it, increase the oyster sauce instead.
- Sesame oil - Use toasted sesame oil for the best flavor.
- Garlic - Lots of garlic here - use freshly minced for maximum impact.
- Ginger - Freshly grated ginger adds a zesty kick to the sauce.
- Chinese five-spice powder - A blend of spices that brings warmth and complexity to the wings. If you don't have all these spices, try using a blend of cinnamon, ground ginger, and black pepper for a similar flavor.
- Cornstarch - A simple cornstarch slurry to thicken the sauce. As an alternative, potato starch or tapioca could work as well.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Baked Chinese Chicken Wings
- Make the Marinade: In a large bowl, mix soy sauce, honey, brown sugar, rice vinegar, oyster sauce, hoisin sauce, sesame oil, minced garlic, grated ginger, and Chinese five-spice powder. Whisk until everything is well combined.
- Marinate the Wings: Add the chicken wings to the marinade, coating each piece well. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or overnight for better flavor.
- Preheat the Oven: Heat your oven to 400°F. Line two baking sheets with aluminum foil or parchment paper for easy cleanup, and place wire racks on each sheet.
- Bake the Wings: Arrange the marinated chicken wings in a single layer on the wire racks. Set aside the marinade for later. Bake the wings for 35-40 minutes, turning them halfway through, until they're golden brown and slightly charred around the edges.
- Prepare the Sticky Sauce: While the wings are baking, pour the reserved marinade into a large saucepan. Add ½ cup of water and bring it to a boil over medium heat. Then, reduce the heat and let it simmer for about 5-7 minutes until it thickens slightly. Stir in the cornstarch slurry and simmer for another 2-3 minutes until the sauce becomes sticky.
- Coat the Wings: Once the wings are done, take them out of the oven and put them in a large mixing bowl. Pour the thickened sticky sauce over the wings and toss to coat each piece well.
- Garnish and Serve: Place the sticky wings on a serving platter. Top with toasted sesame seeds and sliced scallions for a fresh touch.
👨👩👦👦 How many chicken wings per person? A good rule of thumb is 6-8 wings per person for a meal, or 3-4 wings if they're served as an appetizer.
Tips for the Best Asian Chicken Wings
- Extra sauce - The sauce is great for other dishes too! Use it for chicken drumsticks, chicken breasts or stir-fries.
- Dry the chicken wings - Squeeze the wings very dry, not just with paper towels. Dry wings get crispier! You can even refrigerate them on a baking rack for up to 6 hours to dry out more. Bring them to room temperature for about 15 minutes before baking.
- Broil for extra crispiness - Bake the wings at 400°F for about 35 minutes until they're cooked through. For even crispier skin, move the oven rack 6-8 inches from the broiler and broil until crispy, but watch them closely so they don't burn!
- Make extra - This recipe is good for 3-6 people, but you might want to make more because everyone will love them!
What To Serve With These Wings
Here are some great options to serve with Sticky Asian Chicken Wings:
- Rice: Simple steamed jasmine/basmati or lime cilantro rice soaks up the sauce and balances the flavors. For a low carb option, try this cauliflower rice instead!
- Noodles: Try soba noodles or chow mein for a tasty side
- Vegetable Stir-Fry or roasted vegetables
- Coleslaw
- Dipping Sauces: Serve with extra hoisin sauce, soy sauce, or sweet chili sauce for dipping
- Cucumber Salad: Try this Korean, Carrot or Asian cucumber salad
- Edamame
- Pickled Daikon radish
- Pork dumplings
Leftovers
- To Store. Transfer any leftover wings to an airtight container. They'll stay fresh in the fridge for up to 4 days.
- To Reheat. You can easily reheat them in the microwave, or pop them back into the oven at 375°F for about 10 minutes, or until heated through.
- To Freeze. These cooked wings can be frozen for up to 6 months. When you're ready to enjoy them, reheat straight from the freezer in the microwave, or bake at 375°F for 15-20 minutes until warmed.
Can I Make Chicken Wings Ahead?
While I love these wings fresh out of the oven, you can prepare them in advance without the sauce.
- Just cool the wings, cover them, and refrigerate for up to a day.
- When you're ready to enjoy, reheat them on a wire rack over a baking sheet for about 5-6 minutes at 400°F until they're crispy again.
You can also prepare the sauce ingredients ahead of time.
- Simply mix them together, cover, and refrigerate (without cooking).
- When it's time to serve, pour the sauce into a pan and boil according to the instructions before tossing with the wings.
Can I Freeze Chinese Chicken Wings?
Yes, these sticky Asian wings freeze really well! Here's how to do it:
- Prepare the wings: Place the chicken wings in a single layer on a baking sheet lined with parchment paper.
- Flash freeze: Put the baking sheet in the freezer for 1-2 hours until the wings are solid. Flash freezing helps them not stick together in the freezer.
- Store the wings: Transfer the frozen wings to a freezer-safe container or a freezer bag. Squeeze out any extra air to avoid freezer burn. They can be frozen for up to three months.
- Reheat when ready to serve: Line a baking sheet with foil for easy cleanup and place a baking rack on top. Spray the rack with cooking spray.
- Thaw and bake: Arrange the frozen wings on the baking rack and put them in the refrigerator to thaw. Once thawed, bake at 350°F for 15 minutes or until they're heated through.
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Recipe Card
Sticky Chinese Chicken Wings
Ingredients
Method
- Make the Marinade: In a large bowl, mix together soy sauce, honey, brown sugar, rice vinegar, oyster sauce, hoisin sauce, sesame oil, garlic, ginger, and Chinese five-spice powder. Whisk until everything is well combined.½ cup soy sauce, ¼ cup honey, 3 tablespoons brown sugar, 3 tablespoons rice vinegar, 3 tablespoons oyster sauce, ¼ cup sesame oil, 6 cloves garlic, 2- inch piece of ginger, 2 teaspoons Chinese five-spice powder, 3 tablespoons hoisin sauce
- Marinate the Wings: Add the chicken wings to the marinade, making sure each piece is coated well. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for better flavor.4 pounds chicken wings
- Preheat the Oven: Heat your oven to 400°F (200°C). Line two baking sheets with aluminum foil or parchment paper for easy cleanup, and place wire racks on top of each sheet.
- Bake the Wings: Arrange the marinated chicken wings in a single layer on the wire racks. Set aside the marinade for later. Bake the wings for 35-40 minutes, turning them halfway through, until they're golden brown and slightly charred around the edges.
- Prepare the Sticky Sauce: While the wings are baking, pour the reserved marinade into a large saucepan. Add ½ cup of water and bring it to a boil over medium heat. Then, reduce the heat and let it simmer for about 5-7 minutes until it thickens slightly. Stir in the cornstarch slurry and simmer for another 2-3 minutes until the sauce becomes sticky.2 tablespoons cornstarch mixed with 4 tablespoons water, ½ cup water
- Coat the Wings: Once the wings are done, take them out of the oven and put them in a large mixing bowl. Pour the thickened sticky sauce over the wings and toss to coat each piece well.
- Garnish and Serve: Place the sticky wings on a serving platter. Top with toasted sesame seeds and scallions for a fresh touch.2 tablespoons sesame seeds, 1 scallion
- Enjoy: Serve the wings immediately as an appetizer or main dish alongside your favorite sides, like steamed rice or a crisp salad.
Nutrition
Notes
- To Store. Transfer any leftover wings to an airtight container. They'll stay fresh in the fridge for up to 4 days.
- To Reheat. You can easily reheat them in the microwave, or pop them back into the oven at 375°F for about 10 minutes, or until heated through.
- To Freeze. These cooked wings can be frozen for up to 6 months. When you're ready to enjoy them, reheat straight from the freezer in the microwave, or bake at 375°F for 15-20 minutes until warmed.
- How to separate wings into drums and flats? To separate wings into drums and flats, find the joint between the drum and flat by bending the wing. Once you locate the soft spot, use a sharp knife to cut through the joint cleanly. Repeat the process for each wing.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Chinese Chicken Wings: FAQs
They are marinated in tasty sauces like soy, garlic, and hoisin that add lots of flavor.
You usually add sauce after cooking to keep the wings crispy.
Cook them until crispy, then coat them in sauce for the best texture.
NO, drumsticks are not attached to wings. Drumsticks come from the leg of the chicken, while wings are part of the chicken's upper body.
Chicken wings are often considered better because they have a higher skin-to-meat ratio, which makes them crispier when cooked.
The smaller size also makes them perfect for snacking and dipping in sauces.
To separate wings into drums and flats, find the joint between the drum and flat by bending the wing.
Once you locate the soft spot, use a sharp knife to cut through the joint cleanly. Repeat the process for each wing.
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the best recipe for baked sticky chicken wings.