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Noble Juice, Clementine, recipe
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5 from 16 votes

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 mins
Cook Time40 mins
Total Time50 mins
Course: Entree
Cuisine: Chinese
Keyword: chicken wing recipe, chicken wings, Sticky wings
Servings: 4
Calories: 357kcal
Author: Chef Dennis Littley


  • 2 lb chicken wings cut into drumettes and wingettes


  • ½ tsp sesame oil
  • 2 tbsp clementine tangerine juice or orange juice may be substituted
  • 2 tbsp mirin Chinese cooking wine
  • ¼ cup soy sauce
  • 2 tbsp brown sugar or honey
  • ¼ cup tomato paste
  • 2 tbsp hoisin sauce
  • 2 tbsp oyster sauce
  • 2 tbsp sweet chili sauce
  • 4 cloves garlic minced
  • 1 tbsp ginger finely chopped
  • ¼ tsp crushed red pepper flakes
  • 1 tsp 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