Chinese Sticky Chicken Wings: Sweet, Spicy, and Finger-Licking Delicious
Crispy and sticky on the outside and tender on the inside, these Chinese Sticky Chicken Wings are the perfect balance of sweet, savory, and spicy. A crowd-pleasing dish that’s easy to make and even easier to devour.
Disclosure: This post may contain affiliate links. This means I get a small commission if you decide to make a purchase through my links at no extra cost to you.
These sticky chicken wings are a recipe that has quickly become a family favorite in our house. The combination of crispy, golden skin with a sticky, flavorful glaze is impossible to resist. Over time, I’ve perfected this recipe to achieve the perfect balance of sweet, savory, and spicy that everyone loves. The simple ingredients create a sauce that clings to the wings just right, making each bite full of flavor.
What makes this dish special is how easily it comes together. It’s one of those recipes that never disappoints, whether you’re serving it up for a casual family dinner or a weekend get-together. The best part? You can always count on the wings being crispy on the outside, juicy on the inside, and perfectly sticky every time.
Ingredients
Chicken Wings: I like to separate the wings into drumettes and wingettes (or flats). Using both drumettes and wingettes ensures a mix of textures, with drumettes having more meat and wingettes providing crispy skin. However, depending on your preference, you can also use whole wings. If using frozen wings, make sure they are fully thawed for even cooking.
Marinade and Sticky Glaze: I use soy sauce, honey, brown sugar, rice vinegar, oyster sauce, hoisin sauce, sesame oil, garlic, ginger, and Chinese five-spice powder. These ingredients work together to create a perfect balance of sweet, savory, and aromatic flavors, with the honey and brown sugar helping to form a rich, sticky glaze.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: In a large bowl, combine the soy sauce, honey, brown sugar, rice vinegar, oyster sauce, hoisin sauce, sesame oil, minced garlic, grated ginger, and Chinese five-spice powder. Whisk until well blended.
Step 2: Add the chicken wings to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight.
Step 3: Line two baking sheets with aluminum foil or parchment paper and place oven-safe wire racks on each baking sheet. Arrange the marinated chicken wings in a single layer on the wire racks.
Step 4: Bake the wings in the preheated oven for 35-40 minutes until they are golden brown and slightly charred on the edges.
Step 5: Pour the reserved marinade into a large saucepan. Add ½ cup of water and bring to a boil over medium heat. Reduce the heat and simmer for about 5-7 minutes until the sauce has reduced slightly.
Step 6: Stir in the cornstarch slurry and continue to simmer for another 2-3 minutes until the sauce thickens to a sticky consistency.
Step 7: Once the wings are cooked, remove them from the oven and let them stand for 5 minutes. Brush the sticky sauce over the baked chicken, ensuring it is well-coated.
Step 8: Transfer the sticky wings to a serving platter. Sprinkle with toasted sesame seeds and sliced scallion.
Expert Tips
- To achieve the ultimate crispy exterior, make sure the wings are completely dry before marinating. You can pat them dry with paper towels or let them air dry for a short time.
- Placing a wire rack on top of the baking sheet elevates the wings, allowing air to circulate around them as they bake. This ensures they cook evenly and become crispy all over without sitting in their own fat.
- For the crispiest wings, avoid brushing the wings with the glaze too early. Glaze them just before serving to prevent the crispy exterior from becoming soggy.
- If you prefer your glaze to be less sweet or savory, feel free to adjust the soy sauce, honey, or vinegar. A good balance between the salty soy sauce, sweet honey, and tangy vinegar is key to creating the perfect sticky glaze.
- If you have any leftover wings, store them in an airtight container in the refrigerator for up to 3 days. To maintain their crispiness, reheat the wings in an oven or air fryer, not the microwave.
Serving Suggestions
These Sticky Chicken Wings are a flavor-packed dish that can shine in any setting. Here are some serving ideas:
- Appetizer: Serve them as an irresistible starter at your next gathering, perfect for snacking and sharing.
- Main Course: Pair the sticky wings with fried rice or lo mein for a complete and satisfying meal.
- Side Dish: Complement the wings with a light cucumber salad or sautéed vegetables to balance the richness of the glaze.
More Asian Recipes
- Whip up a delicious vegan meal in under 30 minutes! This easy brown rice and lentil stir-fry is packed with protein and perfect for a quick weeknight dinner.
- Weeknight dinner doesn’t get much easier (or tastier)! This chicken and chickpea stir fry is packed with rainbow veggies and tossed in a homemade stir fry sauce. Ready in 30 minutes, it’s a delicious option for busy nights.
- Level up your noodle game with this chicken and chickpea udon noodle bowl. Succulent chicken, fluffy chickpeas, and a rainbow of veggies make this dish a feast for the eyes and the taste buds.
If you tried this Asian Sticky Chicken Wings Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Ingredients
- 4 lbs chicken wings separated into drumettes and wingettes
- ½ cup soy sauce
- ¼ cup honey
- 3 tablespoons brown sugar
- 3 tablespoons rice vinegar
- 3 tablespoons oyster sauce
- 3 tablespoons hoisin sauce
- ¼ cup sesame oil
- 6 cloves garlic minced
- 2 inch ginger grated
- 2 teaspoons Chinese five-spice powder
- ½ cup water
- 2 tablespoons cornstarch mixed with 4 tablespoons water
- 2 tablespoons sesame seeds toasted
- 1 scallion finely sliced
Instructions
Marinate Chicken Wings:
- In a large bowl, combine the soy sauce, honey, brown sugar, rice vinegar, oyster sauce, hoisin sauce, sesame oil, minced garlic, grated ginger, and Chinese five-spice powder. Whisk until well blended.
- Add the chicken wings to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight.
Bake the Chicken Wings:
- Preheat your oven to 400℉. Line two baking sheets with aluminum foil or parchment paper and place oven-safe wire racks on top of each baking sheet.
- Arrange the marinated chicken wings in a single layer on the wire racks. Reserve the marinade for later use. Bake the wings in the preheated oven for 35-40 minutes, turning halfway through, until they are golden brown and slightly charred on the edges.
Prepare Sticky Sauce:
- While the wings are baking, pour the reserved marinade into a large saucepan. Add ½ cup of water and bring to a boil over medium heat. Reduce the heat and simmer for about 5-7 minutes until the sauce has reduced slightly. Stir in the cornstarch slurry and continue to simmer for another 2-3 minutes until the sauce thickens to a sticky consistency.
Coat the Chicken Wings and Serve:
- Once the wings are cooked, remove them from the oven and let them stand for 5 minutes. Brush the sticky sauce over the baked chicken, ensuring it is well-coated.
- Transfer the sticky wings to a serving platter. Sprinkle with toasted sesame seeds and sliced scallion. Serve the honey soy sticky chicken wings hot as an appetizer or main dish with your favorite sides, such as steamed rice or a crisp salad.
Notes
- To achieve the ultimate crispy exterior, make sure the wings are completely dry before marinating. You can pat them dry with paper towels or let them air dry for a short time.
- Placing a wire rack on top of the baking sheet elevates the wings, allowing air to circulate around them as they bake. This ensures they cook evenly and become crispy all over without sitting in their own fat.
- For the crispiest wings, avoid brushing the wings with the glaze too early. Glaze them just before serving to prevent the crispy exterior from becoming soggy.
Nutrition
