Chinese Sticky Wings
These Chinese sticky wings are coated in a sweet, savory and spicy soy-ginger glaze and baked until glossy, caramelized, and irresistible. Easy to prepare and full of flavor, they’re the perfect for parties, game day, or casual entertaining.
Servings: 6 people or more
Equipment
- Sheet Pan with Raised Grid
Ingredients
- 3 lb chicken wings
- 1/2 tsp toasted sesame oil.
- 2 tbsp Shaoxing wine Mirin, or dry sherry
- 2 tbsp soy sauce
- 2 tbsp brown sugar or honey
- 1 1/2 tbsp hoisin sauce
- 1 1/2 tbsp oyster sauce
- 1/4 cup ketchup
- 1 tbsp chili garlic sauce
- 4 cloves garlic minced
- 1 tbsp ginger finely grated
- 1/2 tsp five spice powder
Instructions
- Preheat the over to 350°F and pat dry the wings with paper towel and set aside. Combine all the remaining ingredients in a bowl and mix well. In a separate bowl marinate the chicken wings with half the marinade, reserving the remaining amount for basting. Marinate the wings for 30 minutes and no more than 1 hour.
- One by one, shake off any excess marinade and place the marinated wings on a tin foil lined baking tray - preferably with a raised grid that has been sprayed with non-stick oil. (The grid helps with air circulation and crisping)
- Bake for 25 minutes then baste and flip the wings. Bake for 10 more minutes and baste again. Then, after 10 more minutes, flip and baste one final time for a total cooking time of 45-50 minutes. The meat should be falling off the bones easily. Garnish with toasted sesame seeds, if desired .