Sticky Chinese Chicken

Family traditions and kitchen discoveries have shaped these sticky Chinese chicken wings into something special. Each bite delivers that perfect mix of sweet, savory and fragrant notes. What makes them work so well is how the marinade turns into a shiny coating during baking, wrapping each wing with deep flavor. We've found through many family discussions and testing that getting amazing wings isn't just about what you put in them, but when you do each part of the process.

This recipe has grown better with time, showing up at countless family events where everyone rushes to grab their fair share of these tempting wings.

Key Ingredient Breakdown

• Chicken Wings: Go for mid-sized ones with plenty of meat. Always use fresh when you can, but if they're frozen, make sure they're fully thawed and dried off. The skin should look good with no discoloration
• Shaoxing Wine: This gives the marinade its depth. Try to find real Shaoxing wine instead of the stuff labeled as "cooking wine." Good bottles are dark amber and feel substantial
• Hoisin Sauce: Pick one that's thick and glossy without any separation. We've had the best luck with Lee Kum Kee for consistent results

Step-By-Step Cooking Guide

Getting Wings Ready:

Dry wings completely using paper towels. Trim any loose skin or fatty bits. Look for and pull out any leftover feathers. Cut whole wings at the joints if needed. Let them warm up to room temp. Add a touch of salt and pepper. Put a double layer of foil on your baking sheet.

Creating Your Marinade:

Start by mixing Shaoxing wine and hoisin together. Stir until they're fully blended. Slowly add your other wet ingredients. Mix in the five-spice powder. Stir everything until well combined. Set aside 1/3 cup for later basting. Give it a taste and tweak if needed. Your marinade should have balanced flavors.

Soaking The Wings:

Put wings in a big bowl. Pour your marinade over them. Mix until all wings are coated. Lay them out in one layer. Let them sit for exactly 10-15 minutes. Flip them halfway through. Don't leave them too long or they'll get too salty. While waiting, get your oven ready.

The Important Baking Part:

Heat your oven to 375°F. Cover your baking sheet with heavy-duty foil. Add parchment on top for easier cleanup. Space wings apart from each other. Start with skin facing down. Cook for 25 minutes. Flip and brush with your saved marinade. Keep cooking, brushing every 15 minutes.

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I learned the value of patience watching my mom make these wings when I was young. She would carefully turn each one, making sure the developing glaze covered every part.

Glaze Formation Secrets

Turning that marinade into a sticky coating doesn't happen all at once. The sugars from the hoisin and any sweeteners you add need proper time to caramelize without burning.

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These wings have become our go-to food for celebrations, showing up whenever we get together for something special. I love how they fill the house with amazing smells, and how everyone finds excuses to wander into the kitchen to "check if they're done" - it's about more than just cooking, it's about making food that brings joy and creates lasting memories.

Frequently Asked Questions

→ Should I marinate wings for more than an hour?

Nope, stick to an hour max. The salt might pull out too much moisture, drying out the wings and thinning the marinade.

→ Why do I need foil and paper on the tray?

It makes cleanup a breeze. Foil protects the tray, while the paper stops the wings from sticking.

→ How do I make these wings milder?

Just skip or cut back the chili garlic sauce. You’ll still get plenty of flavor from the rest of the marinade.

→ What’s the best way to store and reheat leftovers?

Keep them in the fridge for 3-4 days. Pop them in the microwave for a quick reheat!

→ Can I use full chicken wings instead?

Sure, but grab 1.75kg/3.4lb to make up for the tips you’ll toss. Cut them into wingettes and drumettes before cooking.