Description
These Asian Sticky Chicken Wings come out sticky, savoury, slightly sweet, and packed with loads of flavour from honey, soy, sesame oil, and char siu sauce. They’re messy, but super delicious and will disappear fast once they hit the table.
Ingredients
Units
Scale
- 2.2 lb - 1 kg chicken wings
- 2 tsp garlic and ginger paste
- 1/4 cup soya sauce
- 1/4 cup honey
- 2 tbsp. oyster sauce
- 1 tbsp. sesame oil
- 1 tbsp. Char Siu sauce
- 1 tsp 5 spice powder
- 1/2 tsp ground ginger
- 1/4 tsp chili flakes
- 2 tbsp. lime juice
- 2 tbsp. Shaoxing rice wine
- 3 tbsp. water
- Sesame seeds, for garnish
- Chopped spring onion, for garnish
Optional Hoisin Dipping Sauce
- 3 tbsp. hoisin sauce
- 1 tsp light soya sauce
- 1 tsp sesame oil
- 1 tsp chili oil
- Freshly chopped chili
Instructions
- Wash the 1 kg chicken wings and pat them really dry with a paper towel.
- If you want to trim the wing tips off, you can, but I usually leave some on because a few people in my house love the crunchy bits.
- In a large glass bowl, mix the 2 tsp garlic and ginger paste, 1/4 cup soya sauce, 1/4 cup honey, 2 tbsp. oyster sauce, 1 tbsp. sesame oil, 1 tbsp.
- Char Siu sauce, 1 tsp 5 spice powder, 1/2 tsp ground ginger, 1/4 tsp chili flakes, 2 tbsp. lime juice, 2 tbsp. Shaoxing rice wine, and 3 tbsp. water until combined.
- Add the chicken wings to the marinade and use clean hands to massage everything properly into the wings so every piece is coated well.
- Cover and refrigerate for at least 2 1/2 hours, but overnight gives the best flavour and colour.
- Remove the wings from the fridge about 15 minutes before cooking, so they lose a bit of the chill. This helps them cook more evenly.
- Heat shallow oil in a large wok or frying pan over medium heat.
- Don’t overcrowd the pan, or the wings will steam instead of getting nicely browned.
- Fry the wings in batches for about 8 to 10 minutes per side, turning often, until deep brown, sticky, and cooked through.
- If you have extra marinade in the bowl, don’t pour it straight onto cooked wings unless it’s been boiled first.
- Suggestion: You can simmer it in a small saucepan for 4 to 5 minutes, then brush it over the wings for an extra-sticky glaze.
- Sprinkle with sesame seeds and chopped spring onion while still hot.
- For the dipping sauce, mix the 3 tbsp. Hoisin sauce, 1 tsp light soya sauce, 1 tsp sesame oil, and 1 tsp chili oil together in a small bowl. Add chopped fresh chili if you like extra heat.
- Serve hot with white rice, extra dipping sauce, and plenty of napkins because these get gloriously sticky.
Notes
Prepared, tried, and tested by Melanie
