How To Make Chinese Sticky Chicken Wings | Ep 576

honey

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is lower on the glycemic index, while brown sugar is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option, while canola is cheaper.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: all-purpose flour

Arrowroot is a healthier thickening agent, while flour is usually less expensive.

Mix together 1 kg of chicken wings (wingets and drumettes) in a bowl.

Add 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 1 teaspoon of Chinese five spice to the wings.

Add 2 tablespoons of honey, 2 tablespoons of hoisin sauce, 2 tablespoons of soy sauce, and 2 tablespoons of rice wine vinegar to the mixture.

Add 2 crushed garlic cloves, 0.25 cup of tomato ketchup, 1 tablespoon of lemon juice, and 1 teaspoon of ground ginger.

Mix everything together until the chicken wings are well coated in the marinade.

Cover the bowl with cling wrap and place it in the fridge for a minimum of 4 hours or overnight for best results.

Preheat the oven to 180 degrees Celsius.

Line a baking tray with 2 pieces of baking paper and place the marinated chicken wings on it, leaving gaps between each wing.

Bake the wings in the oven for a total of 45 to 55 minutes, flipping them halfway through at the 25-minute mark.

Brush the marinade on one side of the wings, flip them over, and brush the other side with the marinade before returning them to the oven.

After 50 minutes, remove the wings from the oven and transfer them to a large bowl.

Add 2 tablespoons of sesame seeds, 1 tablespoon of dried coriander, and 1 sliced green chili to the bowl with the wings.

Toss everything together to combine and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens