Sticky Baked Chinese Chicken Wings are one of my go-to recipes when I want something flavorful, easy, and crowd-pleasing.
They’re perfect for game days, potlucks, or just a fun weeknight dinner.
What makes these wings special is the incredible sticky glaze.
It’s a balance of sweet, savory, and just a little bit spicy.
Plus, baking them means less mess and they still get wonderfully crispy.
Recipe Overview: Sticky Baked Chinese Chicken Wings
These are baked chicken wings tossed in a homemade Chinese-inspired sauce.
The sauce is the star – it’s sticky, sweet, savory, and has a gentle kick.
It clings beautifully to the crispy baked wings.
These wings are fantastic as an appetizer or a main course.
Serve them with a side of rice and some steamed veggies for a complete meal.
They’re also great for parties and gatherings!
You might want to make a double batch because they disappear fast!
Detailed Ingredients for the Wings
Here’s what you’ll need to make these delicious wings:
- Chicken Wings: 2 pounds, separated into drumettes and flats. You can buy them already separated, or do it yourself with a sharp knife.
- Baking Powder: 1 tablespoon. This is the secret to getting them extra crispy in the oven!
- Salt: 1 teaspoon.
- Black Pepper: 1/2 teaspoon.
For the Sticky Sauce:
- Soy Sauce: 1/4 cup. Use regular or low-sodium soy sauce.
- Honey: 1/4 cup. Adds sweetness and helps create that sticky texture.
- Hoisin Sauce: 2 tablespoons. This gives the sauce depth and that classic Chinese flavor. You can find it in most grocery stores in the Asian foods section.
- Rice Vinegar: 1 tablespoon. Provides a little tang to balance the sweetness. If you don’t have rice vinegar, you can use apple cider vinegar as a substitute.
- Sesame Oil: 1 teaspoon. Adds a nutty aroma.
- Garlic: 2 cloves, minced. Fresh garlic is best, but you can use 1/2 teaspoon of garlic powder in a pinch.
- Ginger: 1 teaspoon, grated. Fresh ginger adds a warm, spicy note.
- Red Pepper Flakes: 1/4 teaspoon (or more, to taste). This adds a little heat. Adjust the amount to your preference.
- Cornstarch: 1 Tablespoon.
- Water: 2 Tablespoons.
Step-by-Step Instructions: Making Sticky Baked Chinese Chicken Wings
1. Prepare the Wings: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This will prevent the wings from sticking and make cleanup easier. Pat the chicken wings dry with paper towels. This is important for getting crispy skin.
2. Crispy Coating: In a large bowl, combine the baking powder, salt, and pepper. Add the chicken wings and toss until they are evenly coated. Make sure every wing gets a good dusting!
3. Bake the Wings: Arrange the wings in a single layer on the prepared baking sheet. Bake for 45-50 minutes, flipping halfway through, until the wings are cooked through and the skin is crispy. They should be golden brown.
4. Make the Sauce: While the wings are baking, prepare the sauce. In a small saucepan, whisk together the soy sauce, honey, hoisin sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes.
5. Thicken the Sauce:
In a small bowl mix the cornstarch and water, then add to the sauce.
Bring the sauce to a simmer over medium heat. Cook, stirring constantly, until the sauce thickens slightly, about 2-3 minutes. It should coat the back of a spoon.
6. Combine Wings and Sauce: Once the wings are done, remove them from the oven. Transfer the wings to a large bowl. Pour the thickened sauce over the wings and toss until they are evenly coated. Make sure every wing gets a good bath in that delicious sauce!
7. Serve: Serve the wings immediately. Garnish with sesame seeds and chopped green onions, if desired.
Variations & Tips for Perfect Wings
- Spice Level: Adjust the amount of red pepper flakes to control the heat.
- Sweetness: If you prefer a sweeter sauce, add a bit more honey.
- Make-Ahead: You can bake the wings ahead of time and store them in the refrigerator. Reheat them in the oven until crispy before tossing with the sauce.
- Storage: Leftover wings can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat leftover wings in the oven at 350°F (175°C) until heated through and crispy. You can also reheat them in the microwave, but they won’t be as crispy.
- Serving: These wings are delicious on their own, or you can serve them with a dipping sauce like ranch or blue cheese dressing. They also pair well with rice, noodles, or a fresh salad.
Key Details
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Servings: 4-6
- Equipment you’ll need: Baking sheet, parchment paper, large bowl, small saucepan, whisk.
Sticky Baked Chinese Chicken Wings
Ingredients
- Chicken Wings: 2 pounds separated into drumettes and flats
- Baking Powder: 1 tablespoon
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon
- Soy Sauce: 1/4 cup
- Honey: 1/4 cup
- Hoisin Sauce: 2 tablespoons
- Rice Vinegar: 1 tablespoon
- Sesame Oil: 1 teaspoon
- Garlic: 2 cloves minced
- Ginger: 1 teaspoon grated
- Red Pepper Flakes: 1/4 teaspoon or more, to taste
- Cornstarch: 1 Tablespoon
- Water: 2 Tablespoons
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Pat the chicken wings dry with paper towels.
- In a large bowl, combine the baking powder, salt, and pepper. Add the chicken wings and toss until they are evenly coated.
- Arrange the wings in a single layer on the prepared baking sheet. Bake for 45-50 minutes, flipping halfway through, until the wings are cooked through and the skin is crispy.
- While the wings are baking, prepare the sauce. In a small saucepan, whisk together the soy sauce, honey, hoisin sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes.
- In a small bowl mix the cornstarch and water, then add to the sauce. Bring the sauce to a simmer over medium heat. Cook, stirring constantly, until the sauce thickens slightly, about 2-3 minutes.
- Once the wings are done, remove them from the oven. Transfer the wings to a large bowl. Pour the thickened sauce over the wings and toss until they are evenly coated.
- Serve the wings immediately. Garnish with sesame seeds and chopped green onions, if desired.