There is a restaurant here in Calgary that has at a least a dozen different types of chicken wings. Every time I go there, I always say to myself that I should make them at home. Since then, I’ve made my fair share of chicken wings, but I must admit this is one of my favorite recipes. Here we have these glorious sticky Chinese chicken wings balanced with both sweet and umami flavors. Don’t fear the ingredient list! Once you have these ingredients in your kitchen, you’ll be able to make so many wonderful Asian inspired dishes from home.
Ingredients
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Chicken wings – Whole or cut, up to you. Sesame oil – Try to find toasted, it’s the best. Garlic – Lots in this recipe! You can use more or less. Ginger – Fresh. Hoisin – If you can’t find any, oyster sauce can be used instead. Soy sauce – Low sodium. Ketchup – Trust me on this one! Lemon juice – Freshly squeezed. Mirin – Or Chinese cooking wine. Honey – Agave or maple syrup will work too. Chili garlic sauce – AKA sambal oelek. You can use sriracha instead. 5 spice powder – This is a combination of cinnamon, cloves, fennel, star anise, and Szechwan peppercorns. Green onion, chilies, sesame seeds – For garnish. Use one, two, or all three.
How to make sticky Chinese chicken wings
Bake or fry?
If you keep up with my recipes, you’ll know I’m a big fan of baking wings with recipes like these:
Lemon Pepper Wings Red Chimichurri Wings Honey Garlic Chicken Wings Crispy Parmesan Chicken Wings Salt and Pepper Chicken Wings
It’s much less mess, still equally as crispy, not to mention I don’t mind going without all that grease. Another thing I love about baking wings is that you can have them all done in one batch! No need to have wings sitting and getting cold as you go through multiple batches. Baking also lets you create a delicious recipe like these wings both marinated and baked in that scrumptious sauce. To throw these in hot oil is just begging for a big nasty mess!
What to serve with chicken wings
Sometimes we’ll enjoy wings as a meal with a simple salad and freshly baked bread. Of course, wings are usually served as an appetizer alongside other finger foods. Here are some of my favorites:
Pigs in a Blanket Maple BBQ Glazed Bacon Wrapped Shrimp Potato Skins Crockpot Sweet and Tangy Asian Meatballs Parmesan Chicken Strips Asian Pork Rolls
How to store leftovers
Transfer leftover wings to an airtight container. They will last in the fridge for 4 days. You can reheat them in the microwave, or pop them back into the oven at 375F for about 10 minutes or until they’re heated through. You can also freeze these. Cooked wings are good for 6 months frozen. You can reheat them straight from the freezer either in the microwave, or in the oven at 375F for 15-20 minutes.
Looking for more takeout fakeout recipes to make from home?
Easy Beef and Broccoli Stir Fry Chinese Lemon Chicken Kung Pao Chicken Sticky Honey Soy Chicken Wings Orange Chicken Pad Thai Chicken Ramen Stir Fry Sweet and Sour Chicken Air Fryer Thai Chicken Wings Char Siu Pork (Chinese BBQ Pork) Chinese Chicken Curry
Originally shared June 2012, updated with photos.
