Every family has that one dish that never fails to bring everyone together. For us, it’s these Sticky Baked Chinese Chicken Wings — sweet, savory, garlicky, and just the right amount of sticky to make a delicious mess. I’ve made these for everything from late-night cravings to big family get-togethers, and they always disappear before I can sneak a second plate.
These wings are so addictive, you’ll wonder why you didn’t double the batch. And trust me, you should.
Why You’ll Love These Wings
What I adore about these wings is how they check all the boxes:
Flavor-packed – That perfect balance of sweet, salty, tangy, and just a hint of spice.
Hands-off cooking – The oven does most of the work while you sip on tea (or wine).
Crowd-friendly – Whether it’s a party, a game night, or just you curled up on the couch, they hit the spot.
I still remember the first time I baked these for my cousins. We were supposed to be watching a movie, but no one could focus because we kept pausing to “just have one more wing.” The platter was empty in minutes.
What Makes the Marinade Special
This marinade is where the magic happens. It’s simple, but every ingredient pulls its weight:
Soy sauce for saltiness and depth.
Hoisin sauce for that subtle sweetness and umami kick.
Garlic and ginger for warmth and aroma.
A touch of Chinese five-spice for a mellow, aromatic note.
Ketchup – yes, ketchup! It ties everything together and caramelizes beautifully in the oven.
And then there’s the Chinese cooking wine. If you’ve never cooked with it before, this is your sign to grab a bottle. It’s inexpensive, lasts forever, and adds that “takeout magic” to your home-cooked dishes. If I’m out, I reach for dry sherry or mirin, but nothing beats the original.
Quick Tips Before You Start
Over the years, I’ve picked up a few tricks that make these wings foolproof:
Use foil and parchment together – Foil catches the juices, parchment stops the wings from welding to the pan. Your future self will thank you during cleanup.
Don’t over-marinate – Fifteen minutes is enough. Longer, and you risk a too-salty, watery mix.
Baste, baste, baste – Brushing the wings with the marinade a couple of times during baking creates that irresistible sticky glaze.
One time, I skipped the parchment because I was out — big mistake. Let’s just say that pan is still in “retirement.”
Making These Wings
Here’s how I do it:
Mix the marinade ingredients in a bowl.
Toss in the wings and let them soak up that goodness for 10–15 minutes.
Arrange them on your lined baking tray in a single layer.
Bake until golden and sticky, basting them two or three times as they cook.
By the time the kitchen fills with that garlicky, sweet aroma, everyone in the house will be hovering around the oven, asking how much longer.
Serving Ideas
These wings are versatile — I’ve served them in so many ways:
Party starter – Pile them high on a platter and watch them vanish.
Weeknight dinner – Pair with fried rice or plain jasmine rice and a crisp cucumber salad.
Late-night snack – Best enjoyed with a chilled drink and zero judgment.
One summer, I took a batch to a picnic, and they didn’t even make it to the picnic blanket. People were eating them straight out of the foil.
Storage and Reheating
If you somehow end up with leftovers (rare, but it happens):
Store in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 350°F for 10 minutes to bring back the crisp edges and sticky glaze.
These don’t freeze particularly well — the glaze tends to separate — so it’s better to make them fresh.
Frequently Asked Questions
Can I use drumsticks instead of wings?
Absolutely. Just bake them a bit longer — about 10–15 extra minutes — and baste them often.
Is there a substitute for Chinese cooking wine?
Yes! Dry sherry or mirin works well. If you don’t have either, chicken broth adds flavor without the complexity.
Can I make them less sticky?
If you prefer them less sticky, skip one round of basting and pull them out a few minutes earlier. But honestly, the stickier, the better.
Sticky Chinese Chicken Wings
Sweet, savory, and perfectly sticky, these Chinese-style chicken wings are a guaranteed crowd-pleaser.
Ingredients
For the Wings
- 1.5 kg (about 3 lb) chicken wings, separated into drumettes and wingettes
For the Marinade
- ½ tsp toasted sesame oil
- 2 tbsp lemon juice (or rice vinegar)
- 2 tbsp Chinese cooking wine (Shaoxing wine, or sub mirin or dry sherry)
- 2 tbsp light soy sauce
- 2 tbsp brown sugar or honey
- 1 ½ tbsp hoisin sauce
- 1 ½ tbsp oyster sauce
- ¼ cup ketchup
- 1 tbsp chili garlic sauce or sambal oelek (adjust heat to taste)
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- ½ tsp Chinese five spice powder
Optional Garnishes
- Thinly sliced scallions
- Toasted sesame seeds
- Fresh cilantro leaves
- Sliced red chili
Instructions
- In a large bowl, whisk together all the marinade ingredients until smooth. Add the chicken wings and toss well to coat. Let them sit for about 10 minutes, but no longer than an hour.
- Preheat the oven to 180°C (350°F). Line a baking tray with foil and parchment paper for easy cleanup.
- Shake off any excess marinade (but save the liquid) and arrange the wings on the tray. Space them out so they roast evenly—use two trays if needed.
- Bake the wings for 45–50 minutes, basting them with the reserved marinade and pan juices around the 25- and 35-minute marks.
- When done, the wings should be tender, slightly charred at the edges, and coated in a glossy, sticky glaze.
- Transfer to a serving platter, sprinkle with scallions, sesame seeds, cilantro, or fresh chili if desired, and serve hot.
Notes
- Don’t marinate too long: Longer marinating makes the wings watery and the skin less sticky.
- Make-ahead friendly: Cooked wings keep well in the fridge for up to 3–4 days. Reheat in the microwave or oven before serving.
- No wine? Swap with chicken broth for a non-alcoholic version.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 109Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 10mgSodium: 578mgCarbohydrates: 13gFiber: 1gSugar: 8gProtein: 4g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
My Final Thought
For me, these Sticky Baked Chinese Chicken Wings are comfort food at its best. They’re simple enough for a weekday craving but impressive enough for guests. Whether you’re cooking for a crowd or just yourself, these wings promise sticky fingers, happy smiles, and that little pause of quiet when everyone’s too busy eating to talk.
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