Sticky Chinese Chicken Wings
Deliciously sticky and savory, these Chinese Chicken Wings are marinated in a flavorful blend of soy sauce, honey, and garlic. Baked to perfection, they're perfect for game day or any gathering. Try this easy recipe for irresistible wings everyone will love!"
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INGREDIENTS
- 4 pounds chicken wings, separated into drumettes and wingettes
- ½ cup soy sauce
- ¼ cup honey
- 3 tablespoons brown sugar
- 3 tablespoons rice vinegar
- 3 tablespoons oyster sauce
- 3 tablespoons hoisin sauce
- ¼ cup sesame oil
- 6 cloves garlic, minced
- 2- inch piece of ginger, grated
- 2 teaspoons Chinese five-spice powder
- ½ cup water
- 2 tablespoons cornstarch mixed with 4 tablespoons water, to thicken sauce
- 2 tablespoons sesame seeds, toasted
- 1 scallion, finely sliced
INSTRUCTIONS
- 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.
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.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 426kcalCarbohydrates: 19gProtein: 25gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 8gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 94mgSodium: 1184mgPotassium: 281mgFiber: 1gSugar: 15gVitamin A: 199IUVitamin C: 2mgCalcium: 58mgIron: 2mg
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