Sticky Chinese Chicken Wings
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Sticky Chinese Chicken Wings – These delectable sweet and savory wings are perfect to the very last bite. Marinated and baked in my tried and true sauce featuring toasted sesame oil, lots of garlic, honey, and hoisin. You won’t be able to stop yourself from coming back from more! Truly finger-licking-good.
There is a restaurant here in Calgary that has at a least a dozen different types of chicken wings. Every time I go there, I always say to myself that I should make them at home. Since then, I’ve made my fair share of chicken wings, but I must admit this is one of my favorite recipes.
Here we have these glorious sticky Chinese chicken wings balanced with both sweet and umami flavors. Don’t fear the ingredient list! Once you have these ingredients in your kitchen, you’ll be able to make so many wonderful Asian inspired dishes from home.
Ingredients
Keep Scrolling for to the recipe card for the full list of ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Chicken wings – Whole or cut, up to you.
- Sesame oil – Try to find toasted, it’s the best.
- Garlic – Lots in this recipe! You can use more or less.
- Ginger – Fresh.
- Hoisin – If you can’t find any, oyster sauce can be used instead.
- Soy sauce – Low sodium.
- Ketchup – Trust me on this one!
- Lemon juice – Freshly squeezed.
- Mirin – Or Chinese cooking wine.
- Honey – Agave or maple syrup will work too.
- Chili garlic sauce – AKA sambal oelek. You can use sriracha instead.
- 5 spice powder – This is a combination of cinnamon, cloves, fennel, star anise, and Szechwan peppercorns.
- Green onion, chilies, sesame seeds – For garnish. Use one, two, or all three.
How to make sticky Chinese chicken wings
- Marinate: Mix the marinade ingredients together in a large bowl or freezer bag. Add the wings to a marinade, and toss them well to coat. Let them marinate for at least an hour, but ideally overnight.
- Bake: Preheat the oven to 400F. Arrange the wings on a parchment paper-lined baking sheet. Bake for 25 minutes, brush with leftover sauce, and then bake for another 20-25 minutes. Garnish with green onion, sliced chilies, and/or sesame seeds to serve.
Bake or fry?
If you keep up with my recipes, you’ll know I’m a big fan of baking wings with recipes like these:
- Lemon Pepper Wings
- Red Chimichurri Wings
- Honey Garlic Chicken Wings
- Crispy Parmesan Chicken Wings
- Salt and Pepper Chicken Wings
It’s much less mess, still equally as crispy, not to mention I don’t mind going without all that grease. Another thing I love about baking wings is that you can have them all done in one batch! No need to have wings sitting and getting cold as you go through multiple batches.
Baking also lets you create a delicious recipe like these wings both marinated and baked in that scrumptious sauce. To throw these in hot oil is just begging for a big nasty mess!
What to serve with chicken wings
Sometimes we’ll enjoy wings as a meal with a simple salad and freshly baked bread. Of course, wings are usually served as an appetizer alongside other finger foods. Here are some of my favorites:
- Pigs in a Blanket
- Maple BBQ Glazed Bacon Wrapped Shrimp
- Potato Skins
- Crockpot Sweet and Tangy Asian Meatballs
- Parmesan Chicken Strips
- Asian Pork Rolls
How to store leftovers
Transfer leftover wings to an airtight container. They will last in the fridge for 4 days. You can reheat them in the microwave, or pop them back into the oven at 375F for about 10 minutes or until they’re heated through.
You can also freeze these. Cooked wings are good for 6 months frozen. You can reheat them straight from the freezer either in the microwave, or in the oven at 375F for 15-20 minutes.
Looking for more takeout fakeout recipes to make from home?
- Easy Beef and Broccoli Stir Fry
- Chinese Lemon Chicken
- Kung Pao Chicken
- Sticky Honey Soy Chicken Wings
- Orange Chicken
- Pad Thai
- Chicken Ramen Stir Fry
- Sweet and Sour Chicken
- Air Fryer Thai Chicken Wings
- Char Siu Pork (Chinese BBQ Pork)
- Chinese Chicken Curry
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Sticky Chinese Chicken Wings
Video
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
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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.
Equipment
Notes
- Transfer leftover wings to an airtight container. They will last in the fridge for 4 days. You can reheat them in the microwave, or pop them back into the oven at 375F for about 10 minutes or until they’re heated through.
- You can also freeze these. Cooked wings are good for 6 months frozen. You can reheat them straight from the freezer either in the microwave, or in the oven at 375F for 15-20 minutes.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Originally shared June 2012, updated with photos.
