These sticky Chinese Chicken Wings feature a perfectly balanced marinade that creates an irresistible glaze, making them the ultimate party food.

Units Scale

→ Main

1.5 kg chicken wings, cut into drumettes and wingettes

→ Marinade

1/2 teaspoon toasted sesame oil

2 tablespoons lemon juice

2 tablespoons Chinese cooking wine (Shaoxing wine)

2 tablespoons light soy sauce

2 tablespoons brown sugar or honey

1 1/2 tablespoons hoisin sauce

1 1/2 tablespoons oyster sauce

1/4 cup ketchup

1 tablespoon chilli garlic sauce

4 cloves garlic, minced

1 tablespoon ginger, finely grated

1/2 teaspoon five spice powder

→ Garnishes

Finely sliced shallots/scallions

Sesame seeds

Coriander/cilantro leaves

Finely sliced fresh chili

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Combine all marinade ingredients in a bowl and mix well.

Toss chicken wings with marinade in a large bowl. Let sit for 10 minutes, but no longer than 1 hour to prevent wings from becoming too salty.

Preheat oven to 180°C/350°F. Line a baking tray with foil, then place greaseproof paper on top.

Place wings on prepared tray, shaking off excess marinade but reserving it. Arrange wings with some space between them, using two trays if needed.

Bake for 45-50 minutes, basting with reserved marinade and pan juices at 25 minutes and again at 35 minutes.

Wings are done when meat easily pulls from bone and they’re sticky with slightly charred edges. Garnish with chosen toppings and serve hot.

This family recipe has been perfected over years, with many marinade ingredients being adaptable while maintaining similar flavors.

The wings should be sticky, dark red/golden color when done, with meat easily pulling from the bone.