Sticky Chinese Glazed Chicken Wings

Name: Sticky Chinese Glazed Chicken Wings
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 6
Ingredients: 1.5 kg chicken wings; 4 clove garlic, minced; 1 tbsp ginger; 1/2 tsp sesame oil; 2 tbsp lemon juice; 2 tbsp Chinese cooking wine; 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; 1 tbsp chilli garlic sauce; 1/2 tsp five-spice powder; 2 tbsp Finely sliced shallots/scallions; 1 tsp sesame seeds; 1/4 cup Coriander/cilantro leaves; 1 piece Finely sliced fresh chili

These finger-licking wings are marinated in a savory-sweet blend of hoisin, oyster sauce, and five-spice before being baked to sticky perfection. With a beautiful charred finish and a hint of heat, they make the ultimate party appetizer or family dinner.

Servings6 Portions

Prep Time10 Mins

Cook Time50 Mins

Difficulty

Easy

Ingredients

chicken wings
1.5 kg
garlic, minced
4 clove
ginger
1 tbsp
sesame oil
0.5 tsp
lemon juice
2 tbsp
Chinese cooking wine
2 tbsp
soy sauce
2 tbsp
brown sugar or honey
2 tbsp
hoisin sauce
0.5 tbsp
oyster sauce
0.5 tbsp
ketchup
0.3 cup
chilli garlic sauce
1 tbsp
five-spice powder
0.5 tsp
Finely sliced shallots/scallions
2 tbsp
sesame seeds
1 tsp
Coriander/cilantro leaves
0.3 cup
Finely sliced fresh chili
1 piece

Step-by-Step Instructions

In a large mixing bowl, whisk together the sesame oil, lemon juice, Chinese cooking wine, soy sauce, brown sugar (or honey), hoisin sauce, oyster sauce, ketchup, chilli garlic sauce, minced garlic, grated ginger, and five-spice powder until the marinade is well combined.

Add the chicken wings to the bowl and toss thoroughly to ensure every wing is evenly coated. Let them marinate at room temperature for at least 10 minutes, but do not exceed 1 hour to maintain the best meat texture.

Preheat your oven to 180°C (350°F). For easy cleanup, line a large baking tray with aluminum foil and then place a layer of greaseproof parchment paper on top.

Lift the wings from the marinade, shaking off any excess, and arrange them in a single layer on the prepared baking tray. Reserve the remaining marinade in the bowl for basting. Ensure the wings are close together but not overlapping.