Kirbie's Cravings

Chinese Sticky Wings

These oven-baked Chinese sticky wings are crispy, with an addictive, sticky glaze.

photo of a plate of Chinese Sticky Wings

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 and made a batch of sticky Chinese chicken wings.

The wings are easy to prep, with the oven doing most of the work.

close-up photo of Chinese Sticky Wings lined up on a platter

This recipe uses a lot of my favorite Chinese pantry ingredients and the wings are first marinated in a blend of Chinese sauces. I don’t fry them, instead they are 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.

Ingredients

  • Chicken party wings
  • Sriracha
  • Sesame oil
  • Shaoxing wine (Chinese cooking wine)
  • Light soy sauce
  • Lemon juice
  • Brown sugar
  • Hoisin sauce
  • Oyster sauce
  • Minced garlic
  • Minced ginger
  • Cornstarch
  • Water

close-up photo of one Chinese Sticky Wing

Recipe Steps

In a small bowl, stir together the sriracha, sesame oil, cooking wine, soy sauce, lemon juice, brown sugar, hoisin sauce, oyster sauce, garlic, ginger.

Place the chicken wings in a large Ziploc bag and then pour the sauce in the bag. Close the bag and marinate the chicken for 30 minutes.

Remove the wings from the bag (reserve the marinade) and place the wings on a large baking sheet lined with parchment paper. Make sure they are spaced apart. Bake the wings at 400°F for about 40 about 50 minutes or until skin is thin and crispy.

Take wings out of oven and brush them with a coat of the marinade. Turn oven up to 450°F and then bake the wings for about 5 minutes, or until they are slightly charred. Be sure to watch them so they don’t burn.

While they bake, pour the rest of the marinade into a saucepan. Bring it to a boil.

Mix the cornstarch with the water and then add this mixture to the marinade. Continue to simmer the sauce until it’s thickened. This will take about one minute.

Brush the baked wings with one final layer of the sticky glaze. I like to garnish them with sesame seeds and chopped parsley, but this is optional. Serve the wings while they are hot and crispy.

We loved these Chinese sticky wings. They smelled amazing while they were baking and tasted even better. We polished these off in one evening.

photo of Chinese Sticky Wings on a white plate

More Asian Chicken Wings

Chinese Sticky Wings

Servings: 10
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Course: Appetizer, Main Dishes, Snack
Cuisine: Chinese
These addictive oven-baked wings are perfect for a meal, tv-viewing snack or for a party.

Ingredients

  • 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

Instructions

  • 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 the sauce. Let marinade for 30 minutes.
  • Preheat oven to 400°F. remove wings from bag and place wings on a 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.
  • Take wings out of oven and brush with a coat of marinade. Turn oven up to 450°F. 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.
  • 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.

Notes

  • Nutrition estimate does not include the sesame seeds or parsley garnishes.
  • Recipe adapted from Recipe Tin Eats

Nutrition

Serving: 0.1of recipe, Calories: 298kcal, Carbohydrates: 7.2g, Protein: 24.7g, Fat: 18.1g, Saturated Fat: 4.9g, Sodium: 537.4mg, Fiber: 0.3g, Sugar: 4.5g, NET CARBS: 7

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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Recipe Rating




8 comments on “Chinese Sticky Wings”

  1. Great recipe, these were wonderful.  The down side, no leftovers. 😉  I’m going to try with snipped green onions instead of parsley next time.  Usually have green onions, had to buy the parsley.  But delicious, everyone loved them.

  2. Wish I had these now, for breakfast! They look incredible!!

    • Thanks Matt! I wish I had some leftover for breakfast..my husband felt compelled to finish them off last night

  3. Wow!  You should open a popup restaurant!  I’d be first in line for your wings!  🙂

    Soo
    p.s. Jeni’s ice cream on sale at Bristol Farms.  The vanilla wouldn’t scan and I got it for under $9.  🙂

  4. will try over the weekend.  Looks delish!