Sticky Chinese Chicken Wings
Total Time
1 hour
Prep Time
10 minutes
Cook Time
50 minutes
Rating
4.96 out of 5 stars
(153)
Ingredients
6 servings
- 1.5 kg /3 lb chicken wings (, cut into drumettes and wingettes (Note 1)
- 1/2 tsp sesame oil (, toasted )
- 2 tbsp lemon juice
- 2 tbsp Chinese cooking wine (Shaoxing wine, sub Mirin, dry sherry)
- 2 tbsp soy sauce (, light or all purpose)
- 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 chilli garlic sauce (or sambal oelek (adjust spiciness to taste)
- 4 cloves garlic (, minced)
- 1 tbsp ginger (, finely grated)
- 1/2 tsp five spice powder
- Finely sliced shallots/scallions
- Sesame seeds
- Coriander/cilantro leaves
- Finely sliced fresh chili
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Preparation
Step 1
Mix Marinade ingredients.
Step 2
Place wings in large bowl, pour over Marinade and toss well. Set aside for 10 minutes - do not marinate for longer than 1 hour. (Note 3)
Step 3
Preheat the oven to 180C/350F.
Step 4
Line baking tray with foil then greaseproof paper (you'll thank me later).
Step 5
Shake excess marinade off wings (but reserve the marinade) and spread on baking tray - can be fairly snug but not super squished (use 2 trays if needed).
Step 6
Bake 45 - 50 minutes, basting with a brush at 25 minutes and 35 minutes, using the reserved marinade and juieces on the tray.
Step 7
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 colour all over.
Step 8
Sprinkle with garnishes - coriander/cilantro leaves, sesame seeds, chilli, sliced shallots/scallions - then serve!
Step 9
Save recipe for the next time?
