Sticky Baked Chinese Chicken Wings
Chicken wings coated in a sweet, savory, garlicky marinade, baked until sticky and golden, then finished with fresh garnishes.
By Cookin' Kitchen
- Total: 1 hour
Recipe
Sticky Baked Chinese Chicken Wings
Chicken wings coated in a sweet, savory, garlicky marinade, baked until sticky and golden, then finished with fresh garnishes.
Cookin' · https://cookin.club/recipes/sticky-baked-chinese-chicken-wings
- Prep
- 10 minutes
- Cook
- 50 minutes
- Total
- 1 hour
Ingredients
Chicken wings
Marinade
Garnishes (optional)
Instructions
Step 1: Mix the marinade ingredients.
Step 2: Place the wings in a large bowl, pour the marinade over them, and toss well. Set aside for 10 minutes; do not marinate for longer than 1 hour.
Step 3: Preheat the oven to 180°C/350°F.
Step 4: Line a baking tray with foil, then greaseproof paper.
Step 5: Shake excess marinade off the wings, reserving the marinade, and spread the wings on the baking tray. They can be fairly snug but not crowded; use two trays if needed.
Step 6: Bake for 45–50 minutes, basting with a brush at 25 minutes and 35 minutes with the reserved marinade and juices on the tray.
Step 7: The meat should pull off the bones quite easily. The edges should just begin to char, and the wings should be sticky and dark red-golden all over.
Step 8: Sprinkle with the cilantro leaves, sesame seeds, chili, and sliced shallots or scallions, then serve.
Notes
Substitutions and storage
For Chinese cooking wine, use mirin or dry sherry; other listed alternatives include cooking sake, drinking sake, other rice wine, or chicken broth. If using mirin, reduce the sugar by half. Use light or all-purpose soy sauce, not dark soy sauce.
Lemon juice can be replaced with rice vinegar or plain white vinegar, but not balsamic vinegar. Hoisin and oyster sauce can substitute for one another: if using hoisin in place of oyster sauce, omit the five-spice powder; if using oyster sauce in place of hoisin, add an extra 1/4 teaspoon of five-spice powder. Other Asian chili sauces or pastes can replace the chili garlic sauce. In an emergency, dried garlic and ginger can replace the fresh ingredients; use 1/2 teaspoon dried powder.
Leftovers keep for 3 to 4 days. Reheat in the microwave.
Nutrition per serving
- Calories
- 362 kcal
- Fat
- 13 g
- Saturated fat
- 3.6 g
- Carbohydrates
- 8 g
- Sugar
- 5.3 g
- Protein
- 50 g
- Sodium
- 798 mg
- Cholesterol
- 152 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
These baked chicken wings are coated in a sweet, savory, garlicky marinade with a hint of spice and Chinese five-spice aroma. Baste them as they bake for a sticky, deeply golden finish.
Serve them as finger food to share or alongside fried rice and a crunchy Asian slaw. Keep napkins handy.
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