Lacquered Chinese Chicken Wings
Get ready to dazzle your taste buds with these irresistible Lacquered Chinese Chicken Wings, a perfect harmony of sweet, savory, and umami flavors! These wings are marinated in a bold mixture of soy sauce, hoisin sauce, honey, garlic, and ginger, elevated by the aromatic kick of Chinese five-spice and a touch of sesame oil. Once baked to golden perfection, they’re brushed with a sticky, glossy glaze that creates a mouthwatering lacquered finish. Perfectly tender on the inside and packed with bold flavors on the outside, these wings are topped with toasted sesame seeds and fresh scallions for a final flourish. Whether you’re hosting game night or craving a finger-licking appetizer, these wings will steal the show!
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Recipe Information
Ingredients
- 2 lbs Chicken wings
- 0.5 cup Soy sauce
- 0.25 cup Hoisin sauce
- 2 tbsp Honey
- 1 tbsp Rice vinegar
- 1 tbsp Shaoxing wine (or dry sherry)
- 3 Garlic cloves, minced
- 1 tsp Fresh ginger, grated
- 0.5 tsp Five-spice powder
- 1 tsp Sesame oil
- 1 tbsp Cornstarch
- 2 tbsp Water
- 1 tbsp Toasted sesame seeds (optional, for garnish)
- 2 Scallions, thinly sliced (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with aluminum foil and place a wire rack on top. Lightly grease the wire rack with oil to prevent sticking.
Pat the chicken wings dry with paper towels and arrange them in a single layer on the prepared wire rack.
In a medium mixing bowl, whisk together the soy sauce, hoisin sauce, honey, rice vinegar, Shaoxing wine, minced garlic, grated ginger, five-spice powder, and sesame oil until well combined.
Reserve 1/4 cup of the marinade for basting, then pour the rest into a large resealable plastic bag or bowl. Add the chicken wings and toss to coat evenly. Let them marinate for 20-30 minutes at room temperature (or up to 2 hours in the refrigerator for deeper flavor).
Remove the wings from the marinade and arrange them back on the wire rack. Discard the used marinade to avoid cross-contamination.
Bake the wings in the oven for 20 minutes. While the wings bake, mix the cornstarch and water in a small saucepan over medium heat. Add the reserved marinade and bring the mixture to a gentle simmer, whisking constantly until it thickens into a glossy glaze (about 2-3 minutes). Remove from heat and set aside.
After 20 minutes of baking, brush the wings with the prepared glaze. Flip the wings, brush the other side with glaze, and return them to the oven. Bake for another 15-20 minutes, basting with more glaze halfway through. The wings should be deep golden-brown, glossy, and slightly sticky.
Once cooked, remove the wings from the oven and let them rest for 5 minutes.
Garnish the wings with toasted sesame seeds and scallions (if using). Serve warm and enjoy!
Nutrition Facts
Calories |
609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 1601 mg | 70% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 13.4 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 78 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 615 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.
