Servings: 8
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
Calories: 436kcal | Carbohydrates: 21g | Protein: 25g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 1185mg | Potassium: 288mg | Fiber: 1g | Sugar: 15g | Vitamin A: 199IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 2mg
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