Sticky Chinese Chicken Wings
User Reviews
4.7
Sticky Chinese Chicken Wings
Description
Sticky Chinese Chicken Wings are prepared by marinating chicken wing pieces overnight in a mix of toasted sesame oil, minced garlic and ginger, hoisin sauce, soy sauce, ketchup, lemon juice, mirin or Chinese cooking wine, honey, chili garlic sauce, and five-spice powder. Baking the wings at high temperature ensures the glaze caramelizes and clings to the wings, producing a sticky texture with a balance of sweet, savory, and spicy flavors.
The dish is finished with a garnish of chopped fresh red chili, sliced green onions, and toasted sesame seeds to introduce fresh, crispy, and nutty notes. This recipe highlights the depth of the marinade ingredients and the technique of slow baking to achieve tender wings with a sticky exterior.
Leftover wings store well refrigerated for up to four days and can be reheated in the microwave or oven. They can also be frozen for up to six months, with reheating instructions to maintain texture. These wings serve well hot as a snack or appetizer with their sticky, flavorful coating.
Ingredients
- 2 pounds chicken wings
Marinade
- 1 tablespoon sesame oil toasted
- 5 cloves garlic minced
- 2 inch ginger piece, minced
- ¼ cup hoisin sauce
- ½ cup soy sauce
- 3 tablespoon ketchup
- 2 tablespoon lemon juice freshly squeezed
- 2 tablespoon mirin or Chinese cooking wine
- 2 tablespoon honey
- 1 tablespoon Chili garlic sauce
- 1 teaspoon five spice powder
Garnish
- 1 red chili chopped
- 3 green onions sliced
- 2 tablespoon sesame seeds
Instructions
- If your chicken wings are whole, cut them into 3 pieces at the joints and discard wing tips.
- Mix all the marinade ingredients together in a large bowl or ziploc bag and whisk.
- Add the wings to the marinade, toss them around and make sure they are fully covered in the marinade.
- Refrigerate over night, or at least for an hour.
- Preheat oven to 400℉.
- Place the wings on the baking sheet, don't discard the marinade. Bake for 25 to 30 minutes, brush with remaining sauce, then place back in the oven and bake for an additional 20 to 25 minutes.
- Garnish with green onions, sliced chili, sesame seeds and serve hot.
Notes
- Store leftover wings in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave or in a 375°F oven for about 10 minutes until heated through.
- Cooked wings freeze well for up to 6 months; thaw before reheating or reheat from frozen in microwave or oven for 15-20 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 468 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 468kcal | 23% |
| Carbohydrates | 32g | 11% |
| Protein | 27g | 54% |
| Fat | 26g | 40% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 95mg | 32% |
| Sodium | 1824mg | 76% |
| Potassium | 435mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 442IU | 9% |
| Vitamin C | 24mg | 27% |
| Calcium | 89mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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