How do you make sticky Chinese chicken wings crispy?

To achieve crispy sticky Chinese chicken wings, pat the wings dry before cooking to remove excess moisture. Coat them lightly with cornstarch or flour to help create a crisp texture. Bake or fry the wings at a high temperature—around 400°F (200°C) for baking—for 25-30 minutes, turning halfway through. After cooking, toss the wings in the sticky sauce and briefly return them to the oven or under a broiler for 2-3 minutes to allow the sauce to caramelize without losing crispness.

What ingredients are needed for the sticky sauce on Chinese chicken wings?

A classic sticky Chinese chicken wing sauce includes soy sauce for saltiness, hoisin sauce or honey for sweetness, garlic and ginger for aromatic depth, rice vinegar or lime juice for acidity, and chili flakes or sriracha for heat. Some recipes also add sesame oil and brown sugar to balance flavors. These ingredients create a thick, glossy sauce that coats the wings perfectly after cooking.

Can I prepare sticky Chinese chicken wings in an air fryer?

Yes, air frying is a quick and effective way to make sticky Chinese chicken wings crispy on the outside while tender inside. Preheat the air fryer to 380°F (193°C) and cook wings for 20-25 minutes, shaking the basket halfway through. After cooking, toss the wings in your prepared sticky sauce and air fry for an additional 2-3 minutes to set the glaze without making it soggy.

How do I store leftover sticky Chinese chicken wings and reheat them?

Store leftover wings in an airtight container in the refrigerator for up to 3 days. To reheat while maintaining crispness, preheat your oven to 350°F (175°C) and place the wings on a wire rack over a baking sheet. Heat for 10-12 minutes until warmed through. Avoid microwaving as it can make the wings soggy. Optionally, you can reapply a little extra sauce before reheating.

Are sticky Chinese chicken wings healthy compared to other wing recipes?

Sticky Chinese chicken wings can be moderately healthy depending on the cooking method and sauce ingredients. Baking or air frying reduces excess oil compared to deep frying. Using natural sweeteners like honey instead of refined sugar, and controlling salt by adjusting soy sauce quantities, can make the dish healthier. However, portion control is important since wings are calorie-dense and sauces often contain sugars and sodium. Pairing them with vegetables can balance the meal.

Sticky Chinese Chicken Wings Recipe With Sweet Savory Sauce

Name: Sticky Chinese Chicken Wings
Prep time: PT-489690H18M26S
Cook time: PT-489690H3M26S
Total time: 1 h
Cuisine: Chinese
Ingredients: 1.5 kg (3 lb) chicken wings, cut into drumettes and wingettes; 1/2 teaspoon toasted sesame oil; 2 tablespoons lemon juice; 2 tablespoons Chinese cooking wine (or substitutes like Mirin or dry sherry); 2 tablespoons light or all-purpose soy sauce; 2 tablespoons brown sugar or honey; 1 1/2 tablespoons hoisin sauce; 1 1/2 tablespoons oyster sauce; 1/4 cup ketchup or tomato sauce; 1 tablespoon chili garlic sauce or sambal oelek (adjust to taste); 4 cloves garlic, minced; 1 tablespoon finely grated ginger; 1/2 teaspoon five spice powder

Description

🍗 Experience the perfect balance of sweet and savory with these Sticky Chinese Chicken Wings that deliver irresistible flavor and a sticky glaze.
🔥 Ideal for gatherings or a tasty weeknight treat, these wings are easy to prepare and packed with authentic Chinese-inspired taste.

Ingredients

Scale

1.5 kg (3 lb) chicken wings, cut into drumettes and wingettes

1/2 teaspoon toasted sesame oil

2 tablespoons lemon juice

2 tablespoons Chinese cooking wine (or substitutes like Mirin or dry sherry)

2 tablespoons light or all-purpose soy sauce

2 tablespoons brown sugar or honey

1 1/2 tablespoons hoisin sauce

1 1/2 tablespoons oyster sauce

1/4 cup ketchup or tomato sauce

1 tablespoon chili garlic sauce or sambal oelek (adjust to taste)

4 cloves garlic, minced

1 tablespoon finely grated ginger

1/2 teaspoon five spice powder

Instructions

1-Start by mixing all the marinade ingredients: 1/2 teaspoon toasted sesame oil, 2 tablespoons lemon juice, 2 tablespoons Chinese cooking wine, 2 tablespoons light soy sauce, 2 tablespoons brown sugar, 1 1/2 tablespoons hoisin sauce, 1 1/2 tablespoons oyster sauce, 1/4 cup ketchup, 1 tablespoon chili garlic sauce, 4 minced garlic cloves, 1 tablespoon grated ginger, and 1/2 teaspoon five spice powder. Toss this with the 1.5 kg chicken wings, then let them marinate for 10 to 15 minutes don’t go over an hour to keep the flavors balanced.

2-Prepping and Baking Steps: Preheat your oven to 180°C (350°F) and line a baking tray with foil, then add greaseproof paper for easy cleanup. Shake off the excess marinade from the wings, but save it for later. Arrange the wings on the tray without crowding them and bake for 45 to 50 minutes.

3-During baking, baste the wings two or three times at around 25 and 35 minutes with the reserved marinade and tray juices. This step creates that sticky, glossy glaze with slightly charred edges. The wings are done when the meat releases easily from the bones, giving you tender, flavorful bites.

4-Once baked, add optional garnishes like finely sliced shallots, sesame seeds, fresh coriander leaves, or thinly sliced chili for extra flair.

Notes

🌿 Use toasted sesame oil for the best authentic flavor.
⏳ Do not marinate wings for longer than 1 hour to avoid a watery and overly salty marinade.
🔥 Basting multiple times during baking is crucial for achieving a delicious sticky glaze and charred edges.

Prep Time: 15 minutes
Marinating Time: 10-15 minutes (up to 1 hour max)
Cook Time: 45-50 minutes
Category: Appetizer
Method: Baking
Cuisine: Chinese

Nutrition

Serving Size: 1 serving
Calories: 362 kcal
Sugar: 8 g
Sodium: 798 mg
Fat: 13.1 g
Saturated Fat: 3 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 1 g
Protein: 50.2 g
Cholesterol: 110 mg

Keywords: Sticky Chicken Wings, Chinese Wings, Sweet and Savory, Party Appetizer