Chinese Sticky Chicken Wings
Everyone loves wings and my Chinese Sticky Wings will rival those from your favorite Asian restaurant! Make these for your next get together or as a treat for family night.Updated from Original post-> April 29, 2016
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Entree
Cuisine: Chinese
Servings: 4
Calories: 357kcal
Author: Chef Dennis Littley
- 2 lb chicken wings cut into drumettes and wingettes
Marinade
- ½ teaspoon sesame oil
- 2 tablespoon clementine tangerine juice or orange juice may be substituted
- 2 tablespoon mirin Chinese cooking wine
- ¼ cup soy sauce
- 2 tablespoon brown sugar or honey
- ¼ cup tomato paste
- 2 tablespoon hoisin sauce
- 2 tablespoon oyster sauce
- 2 tablespoon sweet chili sauce
- 4 cloves garlic minced
- 1 tablespoon ginger finely chopped
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon five-spice powder
- finely sliced scallions for garnishing
Combine the ingredients for the marinade in a large bowl or in a ziplock bag and combine well.Reserve half of the marinade to baste the wings with during the baking process. Add the wings and allow to marinate for 20-40 mins
Preheat the oven to 350 F
Line baking tray with foil or parchment
place the wings on a baking tray and place in the preheated oven.
Halfway through the baking, carefully remove the wings from the oven and brush with the reserved marinade. Return the wings to the oven and let them finish cooking,
Bake for a total of 40 to 50 minutes until the meat comes off the bone fairly easily and the wings are just starting to char and are a sticky, dark reddish color.
Calories: 357kcal | Carbohydrates: 20g | Protein: 23g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 94mg | Sodium: 606mg | Potassium: 240mg | Sugar: 14g | Vitamin A: 200IU | Vitamin C: 4.3mg | Calcium: 37mg | Iron: 1.7mg