Chinese Chicken Wings
Chinese Chicken Wings are crispy, juicy, flavorful, and coated in a delicious sticky glaze.The chicken is seasoned with fragrant garlic, ginger, and Chinese-inspired spices.A combination of soy sauce and honey creates the perfect savory-sweet coating.Sesame oil and rice vinegar add depth and brightness to the sauce.A touch of chili gives the wings optional heat without overpowering the other flavors.Serve them hot with sesame seeds and green onions for a spectacular appetizer.
Ingredients
For the Chicken Wings
- 2 pounds chicken wings, split into flats and drumettes
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ½ teaspoon white pepper
- ½ teaspoon five-spice powder
- ½ teaspoon salt
- 2 tablespoons cornstarch
- 1 tablespoon all-purpose flour
For the Chinese-Style Glaze
- ¼ cup soy sauce
- 3 tablespoons honey
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- ½ teaspoon five-spice powder
- 2 tablespoons water
For Garnishing
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced
- Fresh cilantro, optional
- Thinly sliced red chili, optional
Instructions
- Pat the chicken wings thoroughly dry with paper towels. Removing excess moisture helps the skin become crisp during cooking.
- Add soy sauce, Shaoxing wine, sesame oil, garlic, ginger, white pepper, five-spice powder, and salt.
- Make sure each wing receives a light, even coating.
- Bake at 425°F (220°C) for approximately 35–45 minutes, turning once halfway through cooking, until golden brown and cooked through.
- While the chicken cooks, combine soy sauce, honey, hoisin sauce, rice vinegar, sesame oil, garlic, ginger, chili sauce, five-spice powder, and water in a saucepan.
- Simmer for approximately 4–6 minutes, stirring occasionally, until the sauce becomes slightly thick and glossy.
- Transfer the cooked wings to a large bowl.
- Sprinkle with toasted sesame seeds and sliced green onions.
- Serve immediately while the wings are hot and crispy.
Notes
- Dry the wings well: Moisture prevents the skin from becoming properly crisp.
- Use fresh garlic and ginger: They provide significantly more aroma and flavor.
- Don't over-marinate: About 30 minutes is sufficient for this recipe.
- Cornstarch creates crispiness: It gives the wings a light, crunchy exterior.
- Don't overcrowd the pan: Air circulation is important when baking.
- Watch the glaze: Honey can burn if the sauce is cooked over excessively high heat.
- Toss immediately before serving: This preserves as much crispness as possible.
- Adjust the spice level: Add more or less chili sauce according to your preference.