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Sticky Chinese chicken wings served with seasoned rice, topped with sesame seeds and fresh herbs.

Sticky Chinese Chicken Wings

Sweet-savory, glossy oven-baked wings made with soy, hoisin, garlic, ginger, and five spice—finished sticky and caramelized.
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Prep Time 10 minutes
Cook Time 40 minutes
chill time 5 minutes
Total Time 55 minutes
Servings: 4
Course: Appetizer
Cuisine: Chinese-inspired
Calories: 520
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 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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