Sticky Wings Chinese Take Out

When it comes to flavor-packed appetizers or a satisfying main course, these Sticky Chinese Chicken Wings are a showstopper! Baked to perfection with a mouthwatering marinade, these wings are glazed with a beautiful, dark red-golden sauce that’s irresistibly sticky, sweet, and savory. Whether you’re hosting a dinner party, looking for an easy snack, or craving something tasty to serve for dinner, these wings hit all the right notes. Here’s how to make them!

Inspired by: Capri 3

Why You’ll Love These Sticky Chinese Chicken Wings

• Flavorsome Marinade: The combination of Chinese cooking wine, hoisin sauce, and oyster sauce makes for a rich and bold marinade that sticks to the wings and creates a glorious caramelized crust.
• Easy to Make: With only a 10-minute prep time and a straightforward cooking process, you can have these wings ready to serve in just about an hour.
• Versatile Dish: Serve as an appetizer, a snack, or pair with steamed rice and veggies to make a hearty meal.

Ingredients:

• 3 lb fresh chicken wings (cut into drumettes and wingettes)

Marinade:

• 1/2 tsp sesame oil, toasted
• 2 tbsp lemon juice
• 2 tbsp Chinese cooking wine (Shaoxing wine, or 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
• 1 tbsp chili garlic sauce (optional, for extra heat)
• 4 cloves garlic, minced
• 1 tbsp ginger, finely grated
• 1/2 tsp five spice or allspice powder

Instructions:

1. Prepare the Marinade: In a mixing bowl, whisk together the sesame oil, lemon juice, Chinese cooking wine, soy sauce, brown sugar (or honey), hoisin sauce, oyster sauce, ketchup, chili garlic sauce (if using), garlic, ginger, and five spice (or allspice powder). This will form a flavorful and sticky marinade for your wings.
2. Marinate the Wings: Place the chicken wings in a large bowl and pour the marinade over them. Toss the wings to ensure they’re evenly coated. Let them sit for about 10 minutes. Tip: Do not marinate for longer than 1 hour, as the marinade’s acidity may alter the texture of the chicken.
3. Preheat the Oven: Set the oven to 350°F (175°C). Line a baking tray with foil and then parchment paper for easy cleanup.
4. Bake the Wings: Shake off any excess marinade from the wings (but don’t discard the marinade) and arrange them in a single layer on the prepared baking tray. It’s okay if the wings are a little snug, but don’t overcrowd them—use two trays if needed.
5. Baste and Bake: Bake the wings for 45-50 minutes. After 25 minutes, use a brush (or spoon) to baste the wings with the reserved marinade and pan juices. Repeat the basting at 35 minutes to keep the wings flavorful and juicy.
6. Caramelize and Crisp: After 50 minutes, increase the oven temperature to 450°F (230°C) and bake the wings for another 5-7 minutes, or until the edges begin to char and the wings achieve a sticky, golden-red glaze. The wings should be tender and pull away from the bone easily.
7. Serve: Sprinkle with sesame seeds and serve immediately!

Notes:

• Substitutions: If you can’t find both hoisin and oyster sauce, use 3 teaspoons of either for a deliciously similar effect.
• Spice Level: Adjust the chili garlic sauce to your preference. If you like it spicy, include it; for a milder flavor, leave it out.
• Storage: Leftover wings can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain that crispy, sticky coating.

FAQs about Sticky Wings:

Q: Can I make these Sticky Chinese Chicken Wings in advance?
A: Yes! You can prep and marinate the wings up to 24 hours ahead of time. Simply store the wings in the fridge and bake them when you’re ready to serve.

Q: Can I use frozen chicken wings?
A: Absolutely! If using frozen wings, make sure to fully thaw them in the fridge overnight before marinating. They may require a few extra minutes in the oven to cook through.

Q: What can I serve with these Sticky Chinese Chicken Wings?
A: These wings are versatile! Serve them with steamed rice, stir-fried veggies, or a simple cucumber salad. They also make a great snack for watching the game or as a party appetizer.

Q: How do I get the wings extra crispy?
A: To achieve a crispier texture, bake the wings on a wire rack placed over a baking sheet. This allows the heat to circulate around the wings, resulting in an even, crispy finish.

The Perfect Glazed Baked Wings

These Sticky Chinese Chicken Wings will be the star of your next meal or gathering. The balance of sweet, savory, and spicy flavors will have everyone reaching for more. Whether you’re a seasoned cook or just starting in the kitchen, this easy-baked wing recipe will deliver a dish that’s sure to impress.

Chinese Take Out Sticky Wings

The way Capri Delgato Inferno was killing these wings during her pregnancy I knew I needed to make them and i totally get why.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course: Appetizer, Main Course

Cuisine: Chinese

Ingredients Method Video Notes

Ingredients

  

Ingredients:

• 3 lb fresh chicken wings cut into drumettes and wingettes

Marinade:

• 1/2 tsp sesame oil toasted
• 2 tbsp lemon juice
• 2 tbsp Mirin (chinese cooking wine) Shaoxing wine or dry sherry
• 2 tbsp soy sauce
• 2 tbsp brown sugar or honey
• 1.5 tbsp hoisin sauce see notes
• 1.5 tbsp oyster sauce
• 1/4 cup ketchup
• 1 tbsp chilli garlic sauce optional
• 4 cloves cloves garlic minced
• 1 tbsp ginger finely grated
• 1/2 tsp five spice or allspice powder

Method

 

1. Mix Marinade ingredients.
2. Place wings in large bowl, pour over Marinade and toss well.
3. Set aside for 10 minutes – do not marinate for longer than 1 hour.
4. Preheat the oven to 350F.
5. Line baking tray with foil then parchment paper (for easy clean up).
6. 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).
7. Bake 50 minutes, basting with a brush (or spoon) at 25 minutes and 35 minutes, using the reserved marinade
8. Up the temp to 450 after 50 mins and cook for an additional 5-7 mins until they begin to caramelize
9. 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 color all over.
10. Sprinkle with sesame seeds
11. Serve and Enjoy

Video

Notes

If you cant find both hoisin and oyster sauce, just do 3 tsp of either.
For added heat, include chili garlic sauce, for low spice tolerance, omit