Sticky Baked Chinese Chicken Wings
Flavorful and easy recipe for crispy baked chicken wings coated in a homemade sticky, sweet, savory, and slightly spicy Chinese-inspired glaze, perfect as an appetizer or main course.
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.