Sticky Chinese Chicken Wings

These Sticky Chinese Chicken Wings are marinated with soy sauce, lime, Chinese five spice, Sriracha and honey, then baked and coated in a sweet, spicy and tangy sticky glaze. The Chinese five spice adds a warm, spiced flavour, while the marinade helps keep the chicken juicy.

I never fry my chicken wings, and these are no exception. They’re baked until wonderfully crispy, and the secret is the baking powder rub! It makes the wings extra crispy, but you won’t taste it when eating them. Give it a go and let me know!

Why We Love These Baked Chicken Wings

• Finger-food portions make them easy to serve at parties or casual dinners with friends.
• Sweet, spicy, and tangy flavours come together without making the wings feel too sugary or too hot.
• Leftovers keep well in the refrigerator, which is handy when you’ve made a larger batch for a gathering or family meal.

Key Ingredients for Baked Chinese Chicken Wings

Chicken Wings

Chicken wings give you juicy meat and plenty of skin to crisp during baking. Choose wings of a similar size so they cook evenly and are ready at around the same time.

Chinese Five Spice Powder

Chinese five spice gives Sticky Chinese Chicken Wings their distinctive warm, spiced flavour. Use a fresh spice blend for a fuller flavour, as ground spices gradually lose their intensity after opening.

Baking Powder

Baking powder helps the chicken skin become extra crispy in the oven without frying. Use baking powder rather than bicarbonate of soda, as the two ingredients work differently and aren’t interchangeable in this recipe.

Soy Sauce

Soy sauce adds savoury, salty flavour to both the marinade and sticky glaze. Regular soy sauce works well and balances the sweeter ingredients while seasoning the chicken as it marinates.

Sriracha

Sriracha adds chilli heat to both the marinade and glaze. Adding it at both stages carries the spicy flavour through the chicken and into the final sticky coating.

Find the complete list with measurements in the recipe card below.

How to Make Chinese Chicken Wings

Marinate the Chicken Wings

Step 1: Combine all the marinade ingredients in a Ziploc bag.

Step 2: Add the chicken wings, seal the bag, and toss well to coat them evenly in the marinade. Marinate overnight.

Prepare and Bake the Wings

Step 1: Drain the excess marinade from the chicken and pat the wings dry with paper towels.

Step 2: Transfer the chicken wings to a clean Ziploc bag and add the baking powder. Toss until the wings are evenly coated.

Note: The baking powder helps make the wings extra crispy, but you won’t taste it in the finished wings.

Step 3: Arrange the wings on a baking tray lined with baking paper and spray them with a little extra virgin olive oil.

Step 4: Bake in a preheated oven at 200°C – 400°F for 20–25 minutes. Turn the chicken wings over and bake for another 20–25 minutes. Cooking time may vary depending on the size of the wings.

Step 5: While the wings are cooking, combine all the glaze ingredients in a large frying pan. Simmer for 10–15 minutes, or until the mixture reduces to a sticky glaze. Watch it closely towards the end, as it will thicken quickly and can burn.

Step 6: Once the chicken wings are cooked, dip them into the glaze and toss until well coated.

Step 7: Serve immediately.

Frequently Asked Questions

Extra Help from the Kitchen

Separate Whole Wings – Cut whole chicken wings through the joints into drumettes and wingettes before marinating. Remove the wing tips and save them for stock if you like.

Choose a Metal Baking Tray – Use a rimmed metal baking tray rather than a glass or ceramic dish. Metal responds quickly to oven heat and the raised sides catch any rendered fat.

Check the Baking Powder – Test older baking powder before using it, especially if the container has been open for several months. Fresh baking powder is more reliable for the crisping technique used in this recipe.

Check the Internal Temperature – Insert an instant-read thermometer into the thickest part of a larger wing without touching the bone. Cooked chicken should reach at least 74°C – 165°F before serving.

Use Tongs for Glazing – Transfer and coat the baked wings with tongs rather than piercing them with a fork. This makes it easier to turn each piece through the sticky glaze without tearing the skin.

Variations and Twists

Use Toasted Sesame Oil – Mix a small amount of toasted sesame oil with the marinade for a nuttier flavour that complements the soy sauce and Chinese five spice.

Try Hoisin Sauce – Include a little hoisin sauce in the marinade for extra sweetness and savoury depth while keeping the original baking and glazing method unchanged.

Choose Fresh Garlic and Ginger – Replace the garlic granules and ginger powder with minced fresh garlic and grated fresh ginger for a fresher flavour.

Boost Savoury Flavour with Oyster Sauce – Include a little oyster sauce in the marinade to complement the soy sauce, honey and Chinese five spice.

Finish with Sesame Seeds and Spring Onions – Sprinkle toasted sesame seeds and thinly sliced spring onions over the glazed wings before serving for extra crunch and colour.

Storage and Shelf Life

Store leftover Sticky Chinese Chicken Wings in an airtight container in the refrigerator within 2 hours of cooking and keep them for up to 3 to 4 days.

For longer storage, freeze the cooled wings in a freezer-safe airtight container or freezer bag for up to 3 months. The glaze may soften the crispy skin after freezing.

Thaw overnight in the refrigerator before reheating. Reheat the wings in an oven at 180°C – 350°F until piping hot and the centre reaches 74°C – 165°F. Spread them in a single layer on a baking tray to help the exterior crisp up again.

Try Another Chicken Wing Favourite

• Pomegranate Chicken Wings
• Maple and Sriracha Chicken Wings
• Margarita Chicken Wings
• Buffalo Style Wings
• Coca Cola Chicken Wings