Kirbie's Cravings

Chinese Sticky Wings

These oven baked 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.
close-up photo of Chinese Sticky Wings lined up on a platter
The wings are easy to prep, with the oven doing most of the work.

close-up photo of one Chinese Sticky Wing

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.

photo of Chinese Sticky Wings on a white plate

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

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, Polyunsaturated Fat: 3.7g, Monounsaturated Fat: 7.6g, Trans Fat: 0.1g, Cholesterol: 151.2mg, Sodium: 537.4mg, Fiber: 0.3g, Sugar: 4.5g, Vitamin A: 50IU, Vitamin C: 6.6mg, Calcium: 20mg, Iron: 0.9mg, Net Carbs: 7g

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!

8 comments on “Chinese Sticky Wings”

  1. will try over the weekend.  Looks delish!

  2. 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.  🙂

  3. 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

  4. 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.

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