These oven baked wings are crispy, with an addictive, sticky glaze.
I’m currently obsessed with chicken wings again. The weather got unexpectedly cooler these last few days, so I was able to turn on the oven again.
The wings are easy to prep, with the oven doing most of the work.
These wings are first marinated in a blend of Chinese sauces and then baked in the oven until crisp. Another brush of marinade goes on before the wings are broiled until the sugars give the wings a slight char.
They smelled amazing while they were baking and tasted even better. We polished these off in one evening.
Chinese Sticky Wings
These addictive oven-baked wings are perfect for a meal, tv-viewing snack or for a party.
3 lbs of chicken party wings
3 tbsp sriracha
1 tsp sesame oil
2 tbsp shaoxing cooking wine
1/4 cup light soy sauce
2 tbsp lemon juice
3 tbsp brown sugar
2 tbsp hoisin sauce
2 tbsp oyster sauce
4 cloves garlic, minced
1 tsp ginger, minced
1 tsp cornstarch + 1 tbsp water (reserve for glaze)
white sesame seeds (optional, for garnish)
chopped parsley (optional, for garnish)
1. In a small bowl, add sriracha, sesame oil, cooking wine, soy sauce, lemon juice, brown sugar, hoisin sauce, oyster sauce, garlic, ginger. Stir to mix and combine. Add chicken wings to a large ziploc bag and then add in sauce. Let marinade for 30 minutes.
2. Preheat oven to 400 F. remove wings from bag and place wings on large baking sheet lined with parchment paper, making sure wings do not touch. Save marinade. Bake for about 40-50 minutes or until skin is thin and crispy.
3. Take wings out of oven and brush with a coat of marinade. Turn oven up to 450F. Place wings back in and bake for about 5 minutes, watching carefully to make sure wings do not burn. You want the wings to develop a slight char.
4. While waiting, pour remaining marinade into a small saucepan and bring to a boil on the stove. Add in cornstarch dissolved in water and stir into glaze, cooking until glaze thickens (about 1 minute). Brush finished wings with one final layer of sticky glaze. Then sprinkle sesame seeds and parsley if using. Serve right away while wings are still crispy.
Adapted from Recipe Tin Eats