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

Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Course: Appetizer, Main Dishes, Snack
Cuisine: Chinese
Servings: 10

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 the sauce. Let marinade for 30 minutes.
  2. 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.

  3. 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.

  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.


  • Nutrition estimate does not include the sesame seeds or parsley garnishes.
  • Recipe adapted from Recipe Tin Eats
Nutrition Facts
Chinese Sticky Wings
Amount Per Serving (0.1 of recipe)
Calories 298 Calories from Fat 163
% Daily Value*
Fat 18.1g28%
Saturated Fat 4.9g31%
Trans Fat 0.1g
Polyunsaturated Fat 3.7g
Monounsaturated Fat 7.6g
Cholesterol 151.2mg50%
Sodium 537.4mg23%
Carbohydrates 7.2g2%
Fiber 0.3g1%
Sugar 4.5g5%
Protein 24.7g49%
Vitamin A 50IU1%
Vitamin C 6.6mg8%
Calcium 20mg2%
Iron 0.9mg5%
Net Carbs 7g14%
* Percent Daily Values are based on a 2000 calorie diet.
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. All images and content are © Kirbie's Cravings.

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!  🙂

    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 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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