Sticky Baked Chinese Chicken Wings
Our family recipe for sticky Chinese Chicken Wings! Tossed in a savoury, sweet, garlicky Asian marinade, then baked in the oven and basted until deeply golden and very, very sticky…..
Ingredients :
- 1/2 tsp sesame oil , toasted
- 2 tbsp lemon juice
- 2 tbsp Chinese cooking wine
- 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
- 4 cloves garlic , minced
- 1 tbsp ginger , finely grated
- 1/2 tsp five spice powder
Directions :
- Mix Marinade ingredients.
- 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)
- Preheat the oven to 180C/350F.
- Line baking tray with foil then greaseproof paper (you'll thank me later).
- 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).
- Bake 45 - 50 minutes, basting with a brush at 25 minutes and 35 minutes, using the reserved marinade and juieces on the tray.
- 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.
- Sprinkle with garnishes - coriander/cilantro leaves, sesame seeds, chilli, sliced shallots/scallions - then serve!
