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Sticky Chinese Chicken Wings Recipe
Crispy skin and juicy chicken make Sticky Chinese Chicken Wings so satisfying, with a sticky, sweet and tangy flavour and a baked finish that keeps them wonderfully crisp.
Prep Time: 1 day
Cook Time: 50 minutes
Total Time: 1 day 50 minutes
Servings: 4
Ingredients
- 900 g – 2 lb chicken wings
Chinese Chicken Wings Marinade
- ¼ cup brown sugar
- ¼ cup soy sauce
- 2 tbsp lime juice about 1 lime
- ¾ tbsp Chinese five-spice powder
- 1 tsp garlic granules
- 1 tsp ginger powder
- ½ tsp salt
- 1 tsp sriracha or hot chilli sauce
- 1 tbsp honey
Rub
- 2 tbsp baking powder
- extra virgin olive oil spray
Sticky Glaze
- 1 cup water
- ½ cup balsamic vinegar
- ¼ cup soy sauce
- ¼ cup granulated sugar
- 1 tsp sriracha or hot chilli sauce
- 1 tbsp honey
Instructions
Marinate the Chicken Wings
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Combine all the marinade ingredients in a Ziploc bag.
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Add the chicken wings, seal the bag, and toss well to coat them evenly in the marinade. Marinate overnight.
Prepare and Bake the Wings
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Drain the excess marinade from the chicken and pat the wings dry with paper towels.
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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.
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Arrange the wings on a baking tray lined with baking paper and spray them with a little extra virgin olive oil.
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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.
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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.
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Once the chicken wings are cooked, dip them into the glaze and toss until well coated.
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Serve immediately.