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A plate of glazed chicken wings garnished with sesame seeds and sliced green onions, served on a blue dish.

Sticky Baked Chinese Chicken Wings

Author: Jessica Haggard
These Chinese chicken wings are what I make when I want the tray to come back empty every time. Take up golden, then get tossed in a honey soy ginger sauce. Sticky, sweet, savory, and the first thing to disappear at any table. Prep time is only 10 minutes!
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 1 hour
Course Appetizer, Main Dishes
Cuisine Chinese
Servings 8
Calories 436 kcal

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.
    A metal whisk in a white bowl containing a dark, chunky sauce or marinade, placed on a white marble surface.
  • 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.
    Raw chicken wings marinating in a bowl with a mixture containing chopped garlic and a dark sauce, placed on a white marble surface.
  • 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.
    Raw, marinated chicken pieces arranged in rows on a wire rack over a baking sheet lined with parchment paper.
  • 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.
    A saucepan filled with a thick brown sauce containing visible small bits, sitting on a white surface.
  • 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.
    A hand uses a brush to glaze cooked chicken wings with sauce on a wire rack set over a baking sheet.
  • Transfer the sticky wings to a serving platter. Sprinkle with toasted sesame seeds and sliced scallion. Serve hot.
    A plate of glazed chicken wings garnished with sesame seeds and sliced green onions, set on a blue plate with a blue cloth in the background.

Notes

  • Use the wire racks! This brings the wings up out of their juices and allows the air to circulate.
Serve: Pair them with steamed rice, cucumber slices, and stir-fried vegetables for a full spread.
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.
 
 

Nutrition

Calories: 436kcalCarbohydrates: 21gProtein: 25gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 8gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 94mgSodium: 1184mgPotassium: 288mgFiber: 1gSugar: 15gVitamin A: 199IUVitamin C: 2mgCalcium: 58mgIron: 2mg
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