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Chicken Lunch Dinner Appetizers Asian
4.6 from 25 votes

Sticky Chinese Chicken Wings

Jump to RecipePrintRate
By: Joanna Cismaru •10/8/22 15 Comments

This post may contain affiliate links. Please read my disclosure policy.

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.

chinese chicken wings on a white platter garnished with green onions, sesame seeds and red chili peppers

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.

overhead shot of all ingredients needed to make sticky chinese chicken wings

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.
process shots showing how to make sticky chinese chicken wings

How to make sticky Chinese chicken wings

  1. 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.
  2. 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.
sticky chinese chicken wings on a baking sheet fresh out of the oven

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!

overhead shot of sticky chinese chicken wings on a baking sheet

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.

chinese chicken wings on a white platter garnished with green onions, sesame seeds and red chili peppers

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 Rame Stir Fry
  • Mongolian Beef
  • Sweet and Sour Chicken
  • Air Fryer Thai Chicken Wings

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.

side view shot of a plate of sticky Chinese chicken wings, topped with sesame seeds, chopped green onion and sliced red chilis
Print
4.64 from 25 votes

Sticky Chinese Chicken Wings

Prep 10 minutes
Cook 45 minutes
Total 55 minutes
Rate Recipe
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.
4

Ingredients

  • 2 pounds chicken wings

Marinade

  • 1 tablespoon sesame oil (toasted)
  • 5 cloves garlic (minced)
  • 2 inch ginger (piece, minced)
  • 1/4 cup Hoisin sauce
  • 1/2 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 F degrees.
  • 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

  • Aluminum Baking Sheet (2 pack)

Notes

  1. 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.
  2. 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

Calories: 468kcal (23%)Carbohydrates: 32g (11%)Protein: 27g (54%)Fat: 26g (40%)Saturated Fat: 6g (38%)Cholesterol: 95mg (32%)Sodium: 1824mg (79%)Potassium: 435mg (12%)Fiber: 2g (8%)Sugar: 20g (22%)Vitamin A: 442IU (9%)Vitamin C: 24mg (29%)Calcium: 89mg (9%)Iron: 3mg (17%)
© Author Jo

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

side view shot of a plate of sticky Chinese chicken wings, topped with sesame seeds, chopped green onion and sliced red chilis

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Originally shared June 2012, updated with photos.

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Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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15 Comments
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Alice Wilson
Alice Wilson
Posted: 1 month ago

5 stars
Made these loads of times now and always a winner with family! Great Friday night recipe 😋

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Alice Wilson
Posted: 1 month ago

Glad to hear you enjoy it!

0
Reply
Traci Kenworth
Traci Kenworth
Posted: 2 years ago

4 stars
These are amazing!

0
Reply
EricPrentice
EricPrentice
Posted: 3 years ago

Made with chicken drumsticks turnout great

0
Reply
Steve Kimono
Steve Kimono
Posted: 8 years ago

Love this recipe! First saw the Image on Facebook/WokandGoCardiff, then found your blog.. Lots of lovely stuff!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Steve Kimono
Posted: 8 years ago

Thanks Steve!

0
Reply
Angel
Angel
Posted: 10 years ago

We love this recipe!! I have made it numerous times. I can’t wait to try more recipes!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Angel
Posted: 10 years ago

Thanks Angel, we make it all the time too. 🙂

0
Reply
Jessie
Jessie
Posted: 10 years ago

I made these wings last night and they were seriously the best asian-style wings I have ever had. I marinated them for the full 24 hours and they were moist and flavorful. Great recipe, can’t wait for the next batch!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jessie
Posted: 10 years ago

Hi Jessie,
So glad you liked them. 🙂

0
Reply
Raymund
Raymund
Posted: 10 years ago

I can see my self licking my fingers after eating that delicious chicken

0
Reply
sg
sg
Posted: 10 years ago

The recipe calls ofr 1 green chili, forgive me for my ignorance, but was there any specific kind of chili used?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  sg
Posted: 10 years ago

Hi there,
I don’t think it would matter, I just used a jalapeno pepper.

0
Reply
Wen
Wen
Posted: 10 years ago

These look great! Is there anything I can substitute in place of the whiskey?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Wen
Posted: 10 years ago

Hi Wen,
You could, you could use bourbon, or sherry would work too, even wine would be fine I think.

0
Reply

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Headshot of Joanna Cismaru

Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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Get our FREE recipe eBook + weekly newsletter!

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