Nagi’s family recipe for the ultimate Sticky Chinese Wings (http://www.recipetineats.com/sticky-chinese-chicken-wings) — has been perfected over the years with many heated debates! The marinade for this recipe also goes really well with pork. These wings make a perfectly yummy and attractive appetizer.
1-1.5kg /2 – 3lb chicken wings, cut into drumettes and wingettes
½ tsp sesame oil
2 tbsp lemon juice
2 tbsp Chinese cooking wine
¼ cup soy sauce
2 tbsp brown sugar or honey
¼ cup ketchup or tomato sauce
2 tbsp hoisin sauce
2 tbsp oyster sauce
2 tbsp sambal oelek
4 cloves garlic, minced
1 tbsp ginger, finely chopped or minced
½ tsp five spice powder
Finely sliced shallots/scallions
Finely sliced fresh chilli
- Combine marinade ingredients in a large bowl or in a ziplock bag.
- Add wings and coat well, then leave aside for 10 minutes.
- Preheat the oven to 180C/350F.
- Line baking tray with grease — proof paper. (parchment paper)
- Shake excess marinade off wings (but reserve the marinade) and spread on baking tray.
- Baste generously once or twice during baking, using up all the remaining marinade (usually for the 2nd baste I just pour the remaining marinade all over the wings).
- Bake for 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 red/golden color.
- Optional garnishes to serve: coriander/cilantro leaves, sesame seeds, chilli’s, sliced shallots/scallions.
1. Lemon juice can be substituted with vinegar – preferably a white one, but even a dark one will be ok (except not balsamic which I think would taste strange).
2. Chinese Cooking Wine (Shao Xing Wine) can be substituted with sherry or sake. You could also sub with mirin, but if you do then reduce the sugar to 1 tbsp.
3. Hoisin Sauce can be substituted with oyster sauce but then you should add an extra ¼ tsp of Chinese Five Spice Powder.
4. Oyster Sauce can be substituted with Hoisin Sauce but if you do so then do not add the ½ tsp of five spice powder.
5. The Sambal Oelak can be substituted for any other Asian chilli sauce or paste, such as Chilli Bean Sauce or Sriracha.
6. Marinade time – it is best not to marinade for too long, 1 hour at most, because the salt in the marinade will draw too much moisture out of the wings (making them drier) and also the marinade will become watery making it harder to stick to the wings.