Sticky Baked Chinese Chicken Wings

By Lee Jackson ↣ Published on: March 9, 2020

I’ve been making these sticky baked Chinese chicken wings for years. Baked on a sheet pan until glossy and caramelised, they’re simple to prepare, full of umami and addictive to eat. The method is quick and low-fuss — the only downside is you’ll need a roll of paper towels close by.

Chicken wings are perfect as a snack, starter or main. While I enjoy fried wings, Asian-style baked wings with a sticky, savoury glaze are my favourite — messy, finger-licking and packed with flavour.

The recipe relies on a straightforward marinade that turns into a thick, glossy coating during baking. Marinate the wings, arrange them on a sheet pan, and bake until the skin is browned and the sauce has reduced to a sticky glaze.

What’s Ahead?

Why these wings work

They’re addictive. Anything you eat with your hands and need paper towels for gets a big thumbs up from me. These wings are ideal for parties or game days — messy, saucy and impossible to stop eating.

The balance of sweet, salty and umami in the glaze makes them irresistible. People often say they’ll only have a couple, then come back for more.

Stuff You’ll Need

The flavour comes from a handful of easy-to-find staples:

• Chicken wings — I cut whole wings into two pieces (wing and drumette) so they lay flat on the sheet pan.
• Fresh aromatics — ginger and garlic for bright, fresh notes.
• Sauces — Shaoxing cooking wine, soy sauce, black vinegar, honey, oyster sauce and sesame oil create the complex sweet-savoury glaze.
• Spices — Chinese five-spice and white or black pepper for depth.
• Garnishes — sliced chillies, sesame seeds and cilantro (or spring onion, chopped peanuts or julienned vegetables).

Step by Step

The process has two simple stages:

1. Marinate: Combine the marinade ingredients with the wings in a large zip-top bag or bowl. Refrigerate from 2 hours up to 24 hours — the longer, the better.
2. Bake: Tip the wings and marinade onto a large sheet pan, arrange in one layer and bake at 180ºC/350ºF for 50–60 minutes (or 200ºC/400ºF for a slightly faster roast). Turn the wings 2–3 times so the marinade reduces into a sticky coating and every piece is well glazed.

Finish with garnishes and serve straight from the pan.

Pro Tips

• Make ahead — You can prep these in advance and reheat for 5–10 minutes at 180ºC/350ºF.
• Garnish — I like Birdseye chillies, sesame seeds and cilantro. Alternatives include chopped peanuts, sliced spring onion or julienned cucumber or carrot for crunch.

Serving & Storage Suggestions

These wings are great as party food or served as a main over fluffy rice. A crisp cucumber salad balances the rich, sweet glaze nicely.

• Fridge: Store leftovers in an airtight container for 4–5 days. Reheat in the oven or microwave until hot, or enjoy cold.
• Freezer: Freeze raw wings in their marinade for up to 3 months; thaw thoroughly before baking. Cooked wings also freeze well for 3+ months — defrost before reheating.

Ready to get cooking?

These sticky wings disappear fast in my house, so they’re best made for a crowd. The recipe is reliable and consistently produces tender, flavourful wings with a glossy, sticky finish. Enjoy!

More tasty Chinese recipes

Here are a few favourites to explore next:

• Chicken Egg Foo Young
• Ginger Scallion Sauce
• Pork Rib Soup with Noodles
• Chinese Shandong Roast Chicken
• Chinese Oxtail Soup
• Duck Congee
• Taiwanese Three Cup Chicken (San Bei Ji)
• Chinese Braised Pork Belly (Hong Shao Rou)
• Chinese Eggplant
• Chinese Snow Pea Shoots with Garlic
• Chinese Chilli Oil Dumplings

33 oils, vinegars and sauces every home cook should have.

Take your international recipes further with a well-stocked pantry of essential oils, vinegars and sauces.

This recipe uses affiliations and may receive a commission based on your activity.