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These finger-licking Chinese chicken wings carry on my family's cooking legacy, fine-tuned over many years until we nailed that perfect mix of sweet, savory and fragrant tastes. What makes them special is how the sauce thickens while baking, turning into a shiny coating packed with flavor. After countless family taste tests, we've found that nailing these wings isn't just about what goes in them, but exactly when you do each step.
Through many birthday parties and holiday get-togethers, we've tweaked this recipe into something that always draws everyone to grab a plateful of these tempting wings.
Carefully Selected Main Components
- Chicken Wings: Go for mid-sized wings with plenty of meat. Always use fresh when possible, but if they're frozen, thaw them completely and dry them well. Check for clean-looking skin with no discoloration
- Shaoxing Wine: This gives the sauce its depth. Try to get real Shaoxing wine (avoid anything labeled just "cooking wine"). Good bottles are dark amber and feel substantial
- Hoisin Sauce: Look for smooth, shiny hoisin with consistent texture. We've had the best results with Lee Kum Kee brand
Step-by-Step Cooking Guide
- Getting Wings Ready:
- Thoroughly dry wings with paper towels. Trim any loose skin or fat pieces. Look for and pull out any remaining feathers. For whole wings, cut at the joints to separate. Let them sit at room temp. Add a light sprinkle of salt and pepper. Put down two layers of foil on your baking sheet.
- Making The Sauce:
- Start by mixing Shaoxing wine and hoisin together. Stir until smooth. Slowly add the other wet ingredients. Mix in five-spice powder. Stir everything until well blended. Set aside 1/3 cup for brushing later. Taste and tweak if needed. Your sauce should taste rich and balanced.
- Coating The Wings:
- Put wings in a big bowl. Pour sauce over them. Toss until fully covered. Lay them out flat. Let them sit for exactly 10-15 minutes. Flip them halfway. Don't let them sit too long or they'll get too salty. Heat your oven during this time.
- The Key Baking Method:
- Heat oven to 375°F. Cover baking sheet with sturdy foil. Add parchment on top for easier cleanup. Place wings with space in between. Start with skin facing down. Cook for 25 minutes. Flip and brush with your saved sauce. Keep cooking, brushing every 15 minutes.
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As a kid, I learned from watching my mom make these wings that taking your time with the brushing makes all the difference. She'd carefully turn each one, making sure every bit got coated with that developing sauce.
How The Sticky Coating Forms
The change from liquid sauce to sticky coating happens bit by bit. The sugars in the hoisin and any sweeteners you add need enough time to slowly caramelize without getting burnt.
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These wings have become our go-to celebration food, showing up at every family event. The way their smell fills the house, how everyone finds excuses to check the oven "just to see if they're done" - it's about more than just eating, it's about making memories around food that brings everyone joy.
Frequently Asked Questions
- → Should I marinate the wings for more than an hour?
- Nope, keep it under an hour! Too much marinating draws out moisture, leaving them dry and less flavorful.
- → What’s the reason for foil and paper lining?
- It makes cleanup super simple. Foil shields the tray, and paper stops the wings from sticking.
- → How can I tone down the spice?
- Leave out or cut back on the chili garlic sauce. You’ll still get plenty of flavor from the other ingredients.
- → How do I handle leftovers?
- Store in the fridge up to 4 days. Pop them in the microwave for a quick reheat.
- → Is it okay to use whole wings?
- Sure! Just grab about 1.75kg/3.4lb whole wings since wing tips won’t be used. Divide them into drumettes and wingettes first.