Chinesey Chicken Wings
Get ready to tantalize your taste buds with these irresistible Chinesey Chicken Wings, a perfect harmony of savory, sweet, and spicy flavors! Coated in a luscious marinade of soy sauce, hoisin, honey, garlic, and ginger, these wings are baked until golden and then tossed in a sticky glaze that’s thickened to perfection. A hint of sesame oil and red chili flakes adds depth and a subtle kick, while sesame seeds and scallions bring a pop of freshness to every bite. Perfect as a game-day appetizer, party snack, or flavorful main dish, these oven-baked wings are easy to prepare yet burst with bold, Asian-inspired flavors. Prepare to wow your guests with this finger-licking recipe that combines crispy edges, a juicy interior, and a sauce so good you'll want to drizzle it on everything!
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Recipe Information
Ingredients
- 2 lbs chicken wings
- 0.5 cup soy sauce
- 0.25 cup hoisin sauce
- 3 tbsp honey
- 1 tbsp sesame oil
- 2 tbsp rice vinegar
- 3 cloves garlic cloves, minced
- 1 tbsp ginger, grated
- 0.5 tsp red chili flakes
- 1 tbsp cornstarch
- 1 tbsp water (for cornstarch slurry)
- 1 tbsp sesame seeds (for garnish)
- 2 scallions, thinly sliced (for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper and place a wire rack on top. This allows the wings to cook evenly.
Pat the chicken wings dry with a paper towel and place them in a large mixing bowl.
In a small bowl, whisk together the soy sauce, hoisin sauce, honey, sesame oil, rice vinegar, minced garlic, grated ginger, and red chili flakes to create the marinade.
Pour the marinade over the chicken wings, ensuring each wing is well coated. Let the wings sit in the marinade for at least 15 minutes (or up to 4 hours if you have time) to absorb the flavors.
Arrange the chicken wings on the prepared wire rack, shaking off any excess marinade and reserving the remaining marinade in a small saucepan.
Bake the chicken wings in the preheated oven for 20 minutes. Flip the wings over and bake for another 10-15 minutes, or until they are golden brown and cooked through with an internal temperature of 165°F (74°C).
While the wings are baking, bring the reserved marinade to a boil in the saucepan over medium heat. Reduce the heat to low and simmer for 3-4 minutes.
In a small bowl, mix the cornstarch with water to create a slurry. Slowly whisk the slurry into the simmering sauce and cook until the sauce thickens, about 2 minutes. Remove from heat.
Once the wings are done baking, transfer them to a large bowl and toss them in the thickened sauce until fully coated.
Arrange the sauced wings on a serving plate and garnish with sesame seeds and sliced scallions.
Serve the Chinesey Chicken Wings hot with napkins on the side for a finger-licking experience!
Nutrition Facts
Calories |
625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 1601 mg | 70% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 17.7 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 77 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 621 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
