Sticky Chinese Chicken (Print Version)
# Ingredients:
→ Main
01 -
1.5 kg chicken wings, separated into smaller pieces (drumettes and flats)
→ Marinade
02 -
1/4 cup ketchup
03 -
2 tablespoons lemon juice
04 -
1 tablespoon finely grated ginger
05 -
4 cloves of garlic, minced
06 -
2 tablespoons Shaoxing wine (Chinese rice wine)
07 -
1 tablespoon chili garlic sauce
08 -
1/2 teaspoon sesame oil (toasted)
09 -
2 tablespoons low-sodium soy sauce
10 -
1/2 teaspoon five spice powder
11 -
2 tablespoons honey or brown sugar
12 -
1 1/2 tablespoons hoisin sauce
13 -
1 1/2 tablespoons oyster sauce
→ Garnishes
14 -
Fresh coriander (cilantro leaves)
15 -
Very thinly sliced fresh red chili
16 -
Sliced green onions (shallots/scallions)
17 -
Sesame seeds
# Instructions:
01 -
Stir everything needed for the marinade together in a bowl until smooth.
02 -
Pour the marinade over the chicken wings in a large bowl, tossing them to coat evenly. Rest for at least 10 minutes but avoid exceeding 1 hour so the flavors balance nicely.
03 -
Heat oven to 180°C or 350°F. Set up a baking sheet by lining it with foil and layering greaseproof paper on top.
04 -
Place the wings onto the baking tray, spaced apart, removing excess marinade but keeping it for basting. Use an extra tray if you’re tight on space.
05 -
Let the chicken bake for around 45-50 minutes. At the 25-minute mark and again 10 minutes later, brush them with the marinade and some juices from the pan.
06 -
Check that the meat slides off the bones easily and edges look crispy with a sticky finish. Add your favorite garnishes before serving hot.
# Notes:
01 -
This has been a family favorite for years! Feel free to swap out marinade ingredients while keeping the flavor balance.
02 -
When done, the wings should be a shiny deep red-gold hue and super sticky with tender meat.