5 from 165 votes
Sticky Chinese Chicken Wings (Braised)
Sticky Chinese Chicken Wings are braised in a sauce made from light soy sauce, hoisin, ketchup, rice vinegar, Shaoxing wine, and aromatics like garlic and ginger. The wings simmered in this flavorful mixture become tender and coated with a glossy, sticky glaze. The accompanying spices and optional garnishes like toasted sesame seeds and sliced chili add extra depth and visual appeal to the savory dish.
Prep Time
5 mins
Cook Time
25 mins
Servings:
5
people
Calories:
2752 kcal
Course:
Side Dish, Snacks
Cuisine:
Chinese
Ingredients
- 2.2 lb chicken wings (1 kg, about 9-11 pieces depending on the size of the chicken!) Preferably separate into drums and flap so that it's easier to cover with the sauce when simmering.
- ½ Cup soy sauce Do not substitute with dark, thick or sweet soy!, light
- ¼ Cup hoisin sauce
- 3 Tablespoons tomato ketchup
- 2 Tablespoons rice vinegar Substitute: apple cider vinegar, white wine vinegar or fresh lemon juice
- 2 Tablespoons Shaoxing wine Substitute: dry sherry, mirin or sake
- 1 Tablespoons white sugar Substitute: brown sugar, honey or maple syrup
- 1 Tablespoon sesame oil dark
- 1 bulb garlic peeled and minced
- 1 thumb ginger 2 inches long, peeled and minced or grated
- 1 Tablespoon sambal oelek Substitute: regular red pepper flakes or 1 of these Sambal Oelek Paste Substitutes
- 1 teaspoon Chinese five-spice powder Click here for a homemade spice recipe
- white sesame seeds toasted sesame seeds; sliced chili; optional garnish
- red chili
- spring onion
- Coriander
Instructions
- Mix the ingredients for the sauce together in a large bowl. Still well.
- Take the chicken wings out of the fridge and place them in the sauce. Make sure all the wings are well-coated with the sauce. Once the wings are at room temperature- about 20 to 30 minutes-they're ready to go into the pot!Note: not cooking cold meat is essential for soft and tender meat, but don't let it sit out for too long (food safety.)
- Pour the liquid sauce- and not the wings!- into a wok or big pot and bring to the boil over high heat.
- Once boiling, add the wings, stir to coat, then turn down the fire to medium-low, keeping the sauce at a simmer.
- Simmer for 25-30 minutes or till the meat is cooked through (at an internal temperature of 165F or when the juices run clear after piercing through the thickest part of the meat.)Optional Garnish: toasted white sesame seeds, sliced up red chilli and spring onion or coriander.
Cup of Yum
Notes
- Let chicken wings come to room temperature (20-30 minutes) before cooking for tender meat, but do not leave out too long for safety.
- The wings can be baked at 400°F for around 25 minutes until cooked through with juices running clear as an alternative to braising.
- Use a thermometer to confirm wings reach 165°F internal temperature for food safety.
- Garnish with toasted sesame seeds, sliced red chili, spring onion, or coriander to add color and flavor.
Nutrition Information
Calories
2752kcal
(138%)
Carbohydrates
72g
(24%)
Protein
200g
(400%)
Fat
178g
(274%)
Saturated Fat
47g
(235%)
Polyunsaturated Fat
42g
(247%)
Monounsaturated Fat
70g
(350%)
Trans Fat
2g
(100%)
Cholesterol
770mg
(257%)
Sodium
9639mg
(402%)
Potassium
2241mg
(48%)
Fiber
6g
(24%)
Sugar
31g
(62%)
Vitamin A
4086IU
(82%)
Vitamin C
10mg
(11%)
Calcium
229mg
(23%)
Iron
16mg
(89%)
Nutrition Facts
Serving: 5 people
Amount Per Serving
Calories 2752
% Daily Value*
| Calories | 2752kcal | 138% |
| Carbohydrates | 72g | 24% |
| Protein | 200g | 400% |
| Fat | 178g | 274% |
| Saturated Fat | 47g | 235% |
| Polyunsaturated Fat | 42g | 247% |
| Monounsaturated Fat | 70g | 350% |
| Trans Fat | 2g | 100% |
| Cholesterol | 770mg | 257% |
| Sodium | 9639mg | 402% |
| Potassium | 2241mg | 48% |
| Fiber | 6g | 24% |
| Sugar | 31g | 62% |
| Vitamin A | 4086IU | 82% |
| Vitamin C | 10mg | 11% |
| Calcium | 229mg | 23% |
| Iron | 16mg | 89% |
* Percent Daily Values are based on a 2,000 calorie diet.