Chinese Sticky Wings

Chinese Chicken Wings


3 lb chicken wings , cut into drumettes and wingettes

1/2 tsp sesame oil, toasted
Juice of 1 Lemon
2 Tbsp Chinese cooking wine (Shaoxing wine, Mirin, or dry sherry)
2 Tbsp soy sauce
2 Tbsp brown sugar or honey
1 1/2 Tbsp hoisin sauce
1 1/2 Tbsp oyster sauce
1/4 Cup ketchup or Aussie tomato sauce
1 Tbsp chili garlic sauce (adjust spiciness to taste)
4 cloves garlic, minced
1 Tbsp ginger, finely grated
1/2 tsp five spice powder

Garnishes (Optional)
Finely sliced shallots/scallions
Sesame seeds
Coriander/cilantro leaves
Finely sliced fresh chili

1. Mix Marinade ingredients together.
2. Place wings in large bowl, pour in Marinade and toss well.
3. Set aside for 10 minutes - do not marinate for longer than 1 hour.
4. Preheat the oven to 180C/350F.
5. Line baking tray with foil then parchment paper.
6. Shake excess marinade off wings (but reserve the marinade) and place on baking tray - can be fairly snug but not super squished (use 2 trays if needed).
7. Bake 45 - 50 minutes, basting with a brush at 25 minutes and 35 minutes, using the reserved marinade and juices on the tray.
8. The meat should be able to be pulled off the bones quite easily, they should be just starting to char on the edges and a sticky, dark red/golden color all over.
9. Sprinkle with garnishes, if any: coriander/cilantro leaves, sesame seeds, chili, sliced shallots/scallions - then serve!

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