Sticky Chinese Chicken Wings

Ingredients

Wings

• 1.5 kg chicken wings, cut into drumettes and wingettes

Marinade

• ½ tsp toasted sesame oil
• 2 tbsp lemon juice
• 2 tbsp Shaoxing wine
• 2 tbsp light soy sauce
• 2 tbsp honey
• 1½ tbsp hoisin sauce
• 1½ tbsp oyster sauce
• ¼ cup ketchup
• 1 tbsp sambal oelek (can be sub with sriracha in emergency but this adds a vinegar taste)
• 4 cloves garlic, minced
• 1 tbsp ginger, finely grated
• ½ tsp five spice powder

To garnish (optional)

• Sliced spring onion, sesame seeds, coriander, sliced chilli

Method

1. Whisk all marinade ingredients together in a large bowl.
2. Add the wings, toss to coat, and leave to marinate 10–15 minutes — no longer than 1 hour, or the salt starts drawing moisture out and thins the marinade.
3. Preheat oven to 180°C (350°F). Line a tray with foil, then a sheet of baking paper on top.
4. Lift the wings out (shake off excess marinade, keep it) and spread them on the tray in a single layer.
5. Bake 45–50 minutes, flipping and basting with the reserved marinade and pan juices at the 25 and 35 minute marks.
6. Done when the wings pull easily from the bone, edges are charred, and the glaze is dark and sticky.
7. Scatter with garnishes and serve.

Notes

• Marinating longer than an hour makes it watery rather than more flavourful — keep it short.
• Leftovers keep 3–4 days and reheat fine in the microwave.
• Leftover sauce works well with a leafy salad, capsicum and cucumber.