Sticky Chinese Wings (Print Version)
# Ingredients:
→ Main
01 -
1.5 kg of chicken wings, separated into wingettes and drumettes
→ Marinade
02 -
1 1/2 tablespoons oyster sauce
03 -
1/4 cup ketchup
04 -
4 cloves of minced garlic
05 -
2 tablespoons Chinese cooking wine (Shaoxing wine)
06 -
1 tablespoon ginger, finely grated
07 -
2 tablespoons brown sugar or honey
08 -
1/2 teaspoon toasted sesame oil
09 -
2 tablespoons lemon juice
10 -
2 tablespoons light soy sauce
11 -
1/2 teaspoon five spice powder
12 -
1 1/2 tablespoons hoisin sauce
13 -
1 tablespoon chili garlic sauce
→ Garnishes
14 -
Thinly sliced fresh chili
15 -
Coriander or cilantro leaves
16 -
Sesame seeds
17 -
Finely chopped scallions or shallots
# Instructions:
01 -
Stir all the marinade ingredients together in a bowl until everything's combined.
02 -
In a big bowl, mix the chicken wings with the marinade. Let it soak for a little while, about 10 minutes, but don't let it go past an hour to avoid it getting too salty.
03 -
Get your oven heated to 180°C/350°F. Cover a baking tray with foil, and then layer greaseproof paper over the foil.
04 -
Lay the wings out on the prepared tray, shaking off the marinade but keeping it for later. Space the wings apart, and if they're crowded, use an extra tray.
05 -
Pop the tray into the oven for 45 to 50 minutes. Spoon some marinade and juices from the pan over the wings at both the 25 and 35-minute marks to keep them juicy and flavorful.
06 -
When the wings are sticky, slightly charred on the edges, and the meat pulls off the bone easily, they're done. Add the garnishes you like and serve while still warm.
# Notes:
01 -
This dish has been tweaked over a long time, and while the marinade can be adjusted, the flavors stay just as good.
02 -
When the wings are ready, their color should be a dark golden-red, and the meat will fall off the bone with ease.