Sticky Baked Chinese Chicken Wings
Ingredients
Main
- 1.5 kg /3 lb chicken wings , cut into drumettes and wingettes (Note 1)
Chicken Wing Marinade (Note 2 for substitutions)
- 1/2 tsp sesame oil , toasted
- 2 tbsp lemon juice
- 2 tbsp Chinese cooking wine (Shaoxing wine, sub Mirin, dry sherry)
- 2 tbsp soy sauce , light or all purpose
- 2 tbsp brown sugar or honey
- 1 1/2 tbsp hoisin sauce
- 1 1/2 tbsp oyster sauce
- 1/4 cup ketchup or Aussie tomato sauce
- 1 tbsp chilli garlic sauce or sambal oelek (adjust spiciness to taste)
- 4 cloves garlic , minced
- 1 tbsp ginger , finely grated
- 1/2 tsp five spice powder
Garnishes (optional)
- Finely sliced shallots/scallions
- Sesame seeds
- Coriander/cilantro leaves
- Finely sliced fresh chili
Instructions
- 1
Mix Marinade ingredients.
- 2
Place wings in large bowl, pour over Marinade and toss well. Set aside for 10 minutes – do not marinate for longer than 1 hour. (Note 3)
- 3
Preheat the oven to 180C/350F.
- 4
Line baking tray with foil then greaseproof paper (you'll thank me later).
- 5
Shake excess marinade off wings (but reserve the marinade) and spread on baking tray – can be fairly snug but not super squished (use 2 trays if needed).
- 6
Bake 45 – 50 minutes, basting with a brush at 25 minutes and 35 minutes, using the reserved marinade and juieces on the tray.
- 7
The meat should be able to be pulled off the bones quite easily, they should be just starting to char on the edges and a sticky, dark red/golden colour all over.
- 8
Sprinkle with garnishes – coriander/cilantro leaves, sesame seeds, chilli, sliced shallots/scallions – then serve!
