Chinese Sticky Baked Chicken Wings
Lick your fingers of by enjoying this Chinese Sticky Chicken Wings.
Servings: 6 yield(s)
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 60 mins
Ingredients
    INGREDIENTS:
  • 1.5 kg Chicken Wings ((cut into Drumettes and Wingettes))
    • INGREDIENTS FOR MARINADE:
  • 1/2 tsp Sesame Oil ((Toasted))
  • 2 tbsp Lemon Juice
  • 2 tbsp Chinese Cooking Wine ((or Dry Sherry))
  • 2 tbsp Soy Sauce
  • 2 tbsp Brown Sugar ((OR Honey))
  • 1 1/2 tbsp Hoisin Sauce ((OR Sweet Soy Sauce))
  • 1 1/2 tbsp Oyster Sauce
  • 1/4 cup Ketchup
  • 4 Cloves Garlic ((Minced))
  • 1 tbsp Fresh Ginger ((Finely Grated))
  • 1/2 tsp MIx Spice
Instructions
    METHOD:
  1. 1. Mix Marinade ingredients.
  2. 2. Place Wings in large bowl, pour over Marinade and toss well. Set aside for 10 minutes (do not marinate for longer than 1 hour).
  3. 3. Preheat the oven to 180 degrees.
  4. 4. Line baking tray with foil then greaseproof paper to avoid sticking to baking tray.
  5. 5. Shake excess marinade off wings (keep some for later) and spread on baking tray. you can use two trays instead of one so the wings are not cramped up on one tray.
  6. 6. Bake 45 - 50 minutes, basting with a brush at 25 minutes and 35 minutes, using the reserved marinade and juieces on the tray.
  7. 7. 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.
  8. 8. Sprinkle for garnishes Coriander/Cilantro Leaves, Sesame Seeds, Chili.