Chinese Sticky Wings

These Chinese sticky wings are coated in a rich, soy sauce-based glaze featuring authentic flavors like five-spice and Shaoxing wine. Baked in the oven, the sauce caramelizes into a beautifully sticky finish. Try these Chinese sticky wings for a bold twist on classic wing night.

Why You’ll Love This Recipe

Crispy and sticky: The wings are baked until golden and crispy, then coated in a glossy sauce that caramelizes beautifully in the oven.

Packed with flavor: Soy sauce, Shaoxing wine, garlic, brown sugar, and Chinese five-spice come together to create a delicious sweet, savory, garlicky, and slightly spicy sauce.

Easy to make: You only need a handful of simple ingredients and a few easy steps to make these wings at home.

Perfect for sharing: These sticky wings make a great appetizer for parties, game days, or whenever you’re craving something flavorful and satisfying.

Better than takeout: You get crispy wings coated in a homemade sticky glaze without needing to deep-fry or order takeout.

Origin of Sticky Chinese Chicken Wings

These wings are inspired by Chinese cooking and the way it incorporates sweet and aromatic flavors into proteins. While this recipe doesn’t have a specific origin, it draws inspiration from classic Chinese recipes and flavor combinations.

Ingredients

Chicken Marinade

• 1½–2 lbs chicken wings
  • Protein that gets coated in a sticky glaze
• 1 tbsp soy sauce
  • Adds a savory flavor
• 1 tbsp Shaoxing wine
  • Adds depth and an aromatic flavor
• Onion powder, to taste
  • Adds a sweet savoriness
• MSG or salt, to taste
  • Enhances flavor

Sticky Sauce

• ¼ cup soy sauce
  • Base for the sticky glaze
• 1 tbsp Shaoxing wine
  • Adds depth to the sauce
• Chili flakes, to taste
  • Adds a spicy kick
• ½ tsp Chinese five-spice powder
  • Warm aromatic blend of spices
• 4 cloves garlic, minced
  • Fragrant aromatics
• 2 tbsp brown sugar
  • Adds sweetness and helps the sauce caramelize
• ½ tbsp rice vinegar
  • Adds a touch of acidity
• ½ tbsp cornstarch
  • Thickens the sauce
• 1.5 tbsp water
  • Helps dissolve the garnish

For Garnish

• Green onions, sliced
  • Adds a fresh mild onion flavor
• Sesame seeds
  • Adds a nutty finish
• Fresh chili peppers, sliced
  • Adds spiciness

Click on the images for the direct link to the ingredients/tools I used:

Instructions

Pat the chicken wings completely dry with paper towels. Add the wings to a bowl and toss with soy sauce, Shaoxing wine, onion powder, and MSG or salt. Let the wings marinate for 30 minutes.

Preheat the oven to 400°F. Arrange the wings in a single layer on a baking sheet or wire rack. Bake for about 30 minutes, flipping halfway through.

While the wings are baking, add soy sauce, Shaoxing wine, chili flakes, Chinese five-spice powder, minced garlic, brown sugar, and rice vinegar to a saucepan. Bring to a gentle simmer and cook for a few minutes.

In a small bowl, mix ½ tbsp cornstarch with 1½ tbsp cold water to make a slurry. Slowly pour the slurry into the simmering sauce while stirring constantly. Cook for 30–60 seconds, or until the sauce becomes glossy and slightly thickened.

Remove the wings from the oven and spoon the sauce over each wing, reserving about ⅓ of the sauce for later.

Return the wings to the oven and bake for another 10 minutes, until the wings are cooked through and the glaze becomes sticky and caramelized.

Transfer the wings to a large bowl and toss with the reserved sauce until evenly coated.

Top with sliced green onions, sesame seeds, and fresh chili peppers. Serve immediately and enjoy!

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Chinese Sticky Wings Tips

Pat the wings dry: Before marinating, use paper towels to remove excess moisture from the wings. Dry wings crisp up better in the oven and allow the sticky sauce to cling better.

Don’t sauce the wings too early: The sugar in the sticky sauce can burn if added before the wings are fully cooked. Bake the wings first, then coat them with sauce toward the end.

Add the cornstarch slurry at the end: Wait until the sauce is simmering before adding the slurry. This creates a glossy, sticky glaze instead of a thick, cloudy sauce.

Reserve some sauce for tossing: Save a portion of the sauce to toss with the wings after baking. This gives the wings an extra layer of flavor and a fresh glossy finish.

Storage Tips

Fridge: Let the wings cool down. Store in an airtight container for up to 3-4 days.

Frequently Asked Questions

Can I use chicken drumsticks instead of wings?

Yes, just adjust the cook time slightly longer since drumsticks are thicker.

What can I substitute for Shaoxing wine?

Dry sherry or rice vinegar with a splash of water works as a good substitute.

Ingredient Substitutions

Shaoxing wine → Dry sherry or sake

Onion powder → Garlic powder

MSG → Salt or leave it out

Chinese five-spice powder → A small amount of ground cinnamon or omit

Brown sugar → White sugar, honey, or maple syrup

Rice vinegar → Apple cider vinegar or white vinegar

Fresh chili peppers → Jalapeños

Green onions → Cilantro

Common Mistakes

Not drying the wings: Wet wings won’t crisp up as well. Pat the wings thoroughly dry before marinating.

Adding the sauce too early: The brown sugar in the sauce can burn before the wings are fully cooked. Wait until the wings are mostly cooked before adding the sauce.

Adding cornstarch directly to the sauce: Always mix cornstarch with cold water first. Adding it directly to the hot sauce can create lumps.

Skipping the final sauce toss: Tossing them with the reserved sauce at the end adds a fresh, glossy coating.

What to Serve with Sticky Chinese Chicken Wings

Steamed jasmine rice → Simple side that soaks up the extra sticky sauce.

Fried rice → Makes the wings into a more filling, complete meal.

Asian cucumber salad → The cool, crisp cucumbers add a refreshing contrast to the savory, spicy wings.

If you enjoyed this Chinese sticky wings recipe, you might also want to check out my crispy air fryer wings or my buffalo wings.

Crispy Buffalo Air Fryer Wings

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