Sticky Chinese chicken wings
Sticky Chinese chicken wings
This is my family’s recipe for Sticky Chinese chicken wings. It has been perfected through years of heated debates. You can substitute many of the ingredients and still get the same flavor. Refer to the notes. You can omit the chili sauce if you don’t want it to be spicy.
Preparation: 10 minutes
Cook in 50 Minutes
Total: 1 Hour
hr Appetizer, Finger Food, Main, Party Food, Snacks Asian, Chinese
Servings6 – 8
Sticky Chinese chicken wings
Once you try these Sticky Chinese Wings, you will not be able to stop eating them!
My family’s recipe for Sticky Chinese Chicken Wings has been perfected through years of debates and tweaking. This is The Recipe. We have stuck to it for many years and don’t expect it to change anytime soon. Why mess with perfection?
This recipe has a marinade that is the perfect combination of sweet, salty and tangy with a hint of Chinese Five Spice. It also contains hoisin sauce, which gives off a subtle aroma of Chinese Five Spice.
Serve these Chinese wings.
The times that I’ve enjoyed it the most were when I had a few drinks of wine ….this snack is the ultimate late-night treat. We need chicken wing stands outside clubs and pubs, as well as in taxi queues.
They make great finger foods to share, whether you’re having a casual gathering or passing them around as an appetizer.
Serve these wings with Fried Rice and Asian Slaw.
Ingredients
- Cut 1.5 kg /3lb chicken wings into drumettes and Wingettes (Note 1)
Chicken Wing Marinade (Note 2, for substitutes)
- 1/2 tsp sesame oil, toasted
- Lemon juice, 2 tablespoons
- Chinese cooking wine 2 tablespoons (Shaoxing, Mirin, sherry, dry)
- 2 tbsp light or all-purpose soy sauce
- Honey or brown sugar, 2 tablespoons
- 1 1/2 tbsp hoisin sauce
- 1 1/2 tbsp oyster sauce
- 1/4 cup ketchup or Aussie tomato sauce
- Use 1 tbsp of sambal or chili garlic sauce (adjust the heat to your taste).
- 4 cloves of garlic, minced
- 1 tbsp finely grated ginger
- 1/2 tsp five spice powder
Garnishes are optional.
- Finely sliced shallots/scallions
- Sesame seeds
- Coriander/cilantro leaves
- Fresh chili finely sliced
Cook ModePrevent the screen from sleeping
Instructions
- Mix Marinade ingredients.
- Pour marinade over the wings and mix well. Do not let wings marinate longer than an hour. (Note 3)
- Preheat the oven to 180C/350F.
- You’ll be grateful later.
- Spread wings on a baking sheet, but don’t over-squish them.
- Use the marinade and juices on the tray to bast the chicken at 25 and 35 minutes.
- The meat should easily come off the bones, and the edges should have a dark, sticky red/golden color.
- Serve garnished with coriander/cilantro, sesame, chili or sliced shallots/scallions.
Recipe Notes
1. You can buy them pre-cut into drumettes and wingettes, or you can cut the wings yourself. You can buy the wings already cut, or you can cut them yourself. Discard the wing tips and treat your dog! You can learn how to cut your whole wings by reading this article. Whole wings: You’ll need about 1.75kg/3.4lb. The tips will be discarded.
2. Notes and substitutions for marinade
- Use toasted sesame oil (dark brown oil, not yellow). Untoasted oil is difficult to find in Australia.
- Rice vinegar or any other white/clear plain vinegar can be used to replace lemon juice.
- The best substitutes for Chinese Cooking Wine (Shaoxing Wine) are Mirin or dry sherry (reduce the sugar by half). Next best: drinking sake, cooking sake or any other rice wine. No alcohol substitute – chicken stock/broth.
- Use light or all-purpose soy sauce. Dark soy sauce is too intense.
- Hoisin Sauce may be substituted for oyster sauce, but you will need to add 1/4 tsp more Chinese Five Spice Powder.
- If you want to use Hoisin Sauce instead of oyster sauce, then leave out the 1/2 teaspoon of five-spice powder.
- Chilli Garlic Sauce, or Sambal Oelak, can be substituted with any other Asian chili sauce or paste, such as Chilli Bean Sauce and Sriracha.
- Fresh ginger and garlic are the best! In an emergency, you can substitute with 1/2 tsp of dried powder.
- Five Spice Powder is a Chinese blend of five spices that can be found in most grocery stores.
3. It is important not to marinate for more than an hour, as the salt will dry out the wings. Also, the marinade becomes watery, making it difficult to adhere to the wings.
4. Leftovers can be stored for up to four days. Reheat your leftovers in the microwave!
5. Nutritional values are based on 8 servings of 1.5kg/3lb wings.
Nutrition Information:
Serving:207gCalories:362cal (18%)Carbohydrates:8g (3%)Protein:50.2g (100%)Fat:13.1g (20%)Saturated Fat:3.6g (23%)Cholesterol:152mg (51%)Sodium:798mg (35%)Potassium:491mg (14%)Sugar:5.3g (6%)Vitamin A:200IU (4%)Vitamin C:6.6mg (8%)Calcium:40mg (4%)Iron:2.5mg (14%)
