Chinese Chicken Wings
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These Chinese chicken wings are what I make when I want the tray to come back empty every time. They come out of the oven golden and a little charred at the edges, then get tossed in a thick, glossy sauce that clings to every corner. Fingers get sticky. Napkins get used. Nobody minds.
I don’t usually do Asian cuisine because it intimidates me, but I wanted to try this recipe because 1. it seemed doable and 2. Chinese food is so delicious! Plus, chicken wings are good in any flavor (hello, parmesan and garlic wings!), so it seemed hard to go wrong. I’m pretty happy with the results, and I hope you like them too.
These sticky chicken wings are now a staple in our family dinners, game nights, and casual gatherings. They make the best midnight snack, too! By the time they hit the table, everyone is already hovering nearby.
How to Make Chinese Chicken Wings
Honey soy chicken wings don’t require too much brainpower to make. Simply add the chicken to the marinade. The longer it marinates, the better. Bake when ready, and while baking, thicken the reserved sauce in a pan and toss the wings in the glossy glaze when done. Easy peasy!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredient Notes
- Chicken wings: Separate into drumettes and wingettes. Use either fresh or frozen. Fresh wings give the best texture, while frozen ones crisp up beautifully when baked.
- Cornstarch: Mixed with water ahead of time to create a cornstarch slurry.
Step-By-Step Instructions
Chinese chicken wings take only 10 minutes to prep. From there, baking the marinated wings and cooking the glaze takes just about 40 minutes. I love an impressive dish that’s ready in under an hour.
- Whisk the marinade.
- Coat the chicken and chill — an hour minimum, overnight if you can.
- Prep your oven and pans with wire racks.
- Arrange the wings in a single layer and save the marinade for the glaze.
- Bake, turning halfway, until golden and slightly charred.
- Simmer the marinade into a sticky, glossy glaze.
- Toss the wings in the sauce.
- Pile onto a platter, top with sesame seeds and scallions, and serve.
Expert Tips
- Taste the sauce before tossing the wings. If it tastes too salty, add a splash of water. If it feels flat, a tiny drizzle of honey wakes it up.
- Don’t hesitate to marinate for more than an hour. There’s no harm in going long, even overnight. This is a good recipe to make ahead or accidentally forget about in the fridge for a few extra hours.
- Use the wire racks. I skipped them once thinking it would not matter. It mattered. The wings sat in their juices and never got those browned, roasty edges that make this recipe what it is.
- If your wings are very large, add 5 extra minutes to the bake time. If they are small, start checking at 30 minutes. Size makes a bigger difference here than you think.
How to Store
Let the wings cool, then store them in an airtight container in the fridge for up to 4 days. Reheat in a 350 F oven until warmed through so the edges crisp up again. The microwave works in a pinch, but the skin will be softer.
How to Serve Sticky Honey and Soy Wings
Serve these wings hot on a big platter with sesame seeds and scallions scattered over the top right before they go out.
They are great as an appetizer for a crowd, but we often turn them into dinner with a bowl of steamed rice or rice pilaf and something green on the side. Cucumber slices, simple stir-fried vegetables, or even a quick summer salad help balance out the sticky, savory glaze and make the whole plate feel complete.
More Easy Chicken Recipes To Try
Sticky Baked Chinese Chicken Wings
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 fresh ginger root grated
- 2 teaspoons Chinese five-spice powder
- 2 tablespoons cornstarch mixed with 4 tablespoons water
- 2 tablespoons sesame seeds toasted
- 1 medium scallion finely sliced
Instructions
- Whisk the soy sauce, honey, brown sugar, rice vinegar, oyster sauce, hoisin sauce, sesame oil, minced garlic, grated ginger, and Chinese five-spice powder in a large bowl.
- Add the chicken wings to the marinade and spoon the liquid over each piece to coat them well. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to penetrate the meat.
- Preheat your oven to 400 °F. Line two baking sheets with aluminum foil or parchment paper for easy cleanup, and place wire racks on top of each sheet.
- Arrange the marinated chicken wings in a single layer on the wire racks. Reserve the marinade for later use. Bake the wings in the for 35-40 minutes. Use tongs to turn them over halfway through the cooking time. Continue until the wings are golden brown and slightly charred on the edges.
- 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. Reduce the heat and simmer for about 5-7 minutes until the sauce has reduced slightly. Stir in the cornstarch slurry and continue to simmer for another 2-3 minutes until the sauce thickens to a sticky consistency.
- Once the wings are cooked, remove them from the oven and transfer them to a large mixing bowl. Pour the thickened sticky sauce over the wings and toss until each piece is thoroughly coated.
- Transfer the sticky wings to a serving platter. Sprinkle with toasted sesame seeds and sliced scallion. Serve hot.
Notes
- Use the wire racks! This brings the wings up out of their juices and allows the air to circulate.
