Sticky Chinese Chicken Wings

These Sticky Chinese Chicken Wings are coated in a sweet and savory sauce made with soy sauce, oyster sauce, hoisin, ginger, garlic, lemon juice, ketchup, sesame oil, and Chinese five-spice.

The wings are baked at high heat, flipped once, and brushed with a clean reserved portion of the sauce during the final few minutes. This creates a glossy glaze that clings to the chicken without needing deep-frying.

I love serving these wings when I want something that works equally well as an appetizer or an easy dinner. The sauce is salty, sweet, tangy, and warmly spiced, while scallions, sesame seeds, cilantro, and fresh chili add color and freshness.

Serve the wings with my Hot Buttered Corn Rice for a filling meal, or add this cool and crunchy Spicy Asian Cucumber Salad to balance the rich glaze.

For more simple family meals, browse my Easy Chicken Recipes for Dinner.

Ingredients

Let’s Make Sticky Chinese Chicken Wings

• Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
• Make the sauce: In a bowl, whisk together soy sauce, oyster sauce, brown sugar (or honey), ginger, sesame oil, lemon juice, hoisin, ketchup, garlic, and five spice until smooth.

• Coat the wings: Add wings to the bowl and toss until fully coated.

• Arrange for baking: Place wings on the prepared baking sheet in a single layer, leaving space between pieces.
• Bake: Bake 20 minutes, flip, then bake 15–20 minutes more, until deeply browned and cooked through.

Reserve Clean Sauce for Glazing
Before adding any raw chicken, transfer approximately 3 tablespoons (45 ml) of the sauce to a separate clean bowl.
Cover and set this portion aside for brushing during the final stage of baking.
Confirm this reserved quantity during your next recipe test. The important rule is that the finishing sauce must be separated before the raw chicken touches the remaining mixture.
USDA advises that poultry marinade should not be reused as a finishing sauce unless it is boiled first to destroy harmful bacteria. See its poultry marinating safety guidance.

Transfer the wings to a clean serving platter.

Finish with sliced scallions, sesame seeds, cilantro, fresh chili, and lemon wedges.

Serve them with Hot Buttered Corn Rice or my sweet and aromatic Rice Pilaf With Nuts and Dried Fruits.

For a cold side, add Spicy Asian Cucumber Salad.

What are Sticky Chinese Chicken Wings?

They are oven-baked chicken wings coated in a Chinese-inspired sauce containing soy sauce, oyster sauce, hoisin, ginger, garlic, sesame oil, five-spice, lemon, ketchup, and sugar.

Common Mistakes To Avoid

• Not patting the chicken wings dry before seasoning.
• Skipping the marinade time, which makes the wings less flavorful.
• Using too much sauce too early, which can make the wings burn.
• Crowding the baking tray, so the wings steam instead of roast.
• Baking at a low temperature, which can stop the skin from getting sticky and glossy.
• Not turning or brushing the wings during cooking.
• Serving immediately without letting the glaze set for a few minutes.

What can I serve with Sticky Chinese Chicken Wings?

Serve them with steamed rice, fried rice, noodles, cucumber salad, slaw, broccoli, or roasted vegetables.

My Hot Buttered Corn Rice makes an easy dinner, while Spicy Asian Cucumber Salad adds a cool, crunchy contrast.

FAQs

More Recipes You Will Like :

• Crispy Parmesan Potatoes (Oven-Baked) – 25-Minute Side
• Easy Lemon Cake (Super Moist) – With Sweet Lemon Glaze
• Easy Peanut Brittle Recipe (Crunchy Old-Fashioned Candy)
• Crispy Minced Meat Cigars – Easy Oven-Baked Appetizer with Juicy Filling
• Candied Fruit Cake (Moist, Easy Loaf + Holiday Favorite!)

Sticky Chinese Chicken Wings

Sweet-savory, glossy oven-baked wings made with soy, hoisin, garlic, ginger, and five spice—finished sticky and caramelized.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

chill time 5 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Appetizer

Cuisine: Chinese-inspired

Calories: 520

Ingredients Equipment Method Nutrition Video Notes

Ingredients

  

1x2x3x?

• Chicken wings about 2 lb (900 g)

Sauce

• 2 tbsp soy sauce 30 ml
• 1 1/2 tbsp oyster sauce 22 ml
• 2 tbsp brown sugar about 25 g or honey (about 42 g)
• 1 tbsp ginger about 15 g
• 1/2 tsp sesame oil 2.5 ml
• 2 tbsp lemon juice 30 ml
• 1 1/2 tbsp hoisin sauce 22 ml
• 1/4 cup ketchup 60 ml
• 4 cloves garlic
• 1/2 tsp five spice powder about 1 g

Garnishes (optional)

• Finely sliced shallots/scallions
• Coriander/cilantro leaves
• Sesame seeds
• Finely sliced fresh chili

Equipment

• Mixing bowl
• Whisk
• Rimmed baking sheet
• Parchment paper
• Tongs
• Basting brush
• Instant-read thermometer (optional but helpful)

Method

 

1. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
2. In a bowl, whisk together soy sauce, oyster sauce, brown sugar (or honey), ginger, sesame oil, lemon juice, hoisin sauce, ketchup, garlic, and five spice powder.
3. Add chicken wings and toss until fully coated.
4. Arrange wings in a single layer on the baking sheet, leaving space between pieces.
5. Bake 20 minutes. Flip wings, then bake 15–20 minutes more, until browned and cooked through.
6. Brush wings with remaining sauce from the bowl. Bake 3–5 minutes to set the glaze.
7. Rest 5 minutes.
8. Garnish with scallions, cilantro, sesame seeds, and chili if desired. Serve hot.

Nutrition

Calories: 520kcalCarbohydrates: 30gProtein: 30gFat: 32gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gCholesterol: 165mgSodium: 980mgPotassium: 360mgFiber: 1gSugar: 24gVitamin A: 180IUVitamin C: 6mgCalcium: 45mgIron: 2.2mg

Video

Notes

• Pat wings dry before coating for better browning.
• If using honey, watch closely near the end since it can brown faster.
• For extra sticky wings, brush twice during the last 5 minutes of baking.
• Add sriracha or chili garlic sauce to the glaze for heat.
• Cook wings to 165°F (74°C) in the thickest part.

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Estimated reading time: 6 minutes