Warning: Highly Addictive! You can't beat a good wing and our Chinese chicken wings recipe is seriously finger-licking good.
These oven-baked spicy chicken wings are easy to whip up. Serve as a tasty appetizer or snack, they are a great way to feed a crowd. Or serve with your favourite side dishes for a weekday dinner the whole family will love (Just adjust the level of spice for the kids!)
This recipe is our take on a similar dish we enjoyed in Fiji. Sitting in the marina restaurant, enjoying the views and yummy sticky chilli chicken wings. Bliss!
We love re-creating our favourite takeaway dinners at home and this recipe does not disappoint.
Jump to:
The best Chinese chicken wing recipe
Not only are these wings delicious they are simple to make too!
First, we marinate the wings in a tasty dry rub packed with a mix of herbs and spices. Then we roast the chicken wings in a hot oven, creating crispy bits around the edges, which adds insanely good flavour. To be honest, they are delicious as they are at this point, but we want to take these wings to the next level.
That's when we bring in the sauce, a sticky, sweet, spicy mix that deliciously glazes the chicken wings.
This whole process adds so many layers of flavour, creating seriously addictive wings, you have been warned!
Ingredients
- Chicken wings - either whole wings or nibbles (Wings that are already processed into the wingette and drumette portions will work well with this recipe. We highly recommend buying the best quality chicken you can afford ideally free range, as it really does impact the flavour and texture.
- Oil - we use canola oil but choose you preferred non flavoured cooking oil.
Chicken wing dry rub
- Smoked paprika
- Onion powder
- Salt
- Ground cumin seeds
- Garlic powder
- Ground black pepper
- Dried oregano
- Dried thyme
Chilli chicken wing sauce
- Oil - canola oil (again use your preferred non flavoured cooking oil)
- Onion - brown onion
- Red chilli
- Spring onions - or scallions
- Soy sauce - light or all-purpose soy sauce
- Tomato sauce (Ketchup)
- Oyster sauce
- Sriracha sauce - Adjust to taste
- Sugar - we like to use brown sugar but white sugar will work too.
Related recipes
Our san choy bau recipe is another delicious Chinese dish that works well as an appetiser or weekday dinner. Or for more finger-licking goodness go check out our sticky pork ribs recipe!
Instructions
- Start by mixing the herbs and spices for the dry rub, then stir in the oil to create a paste. Coat the wings well in the paste then place covered in the fridge to marinade, ideally for a few hours.
- Preheat the oven to 200℃ / 390℉ and line your baking tray with tin foil and baking paper. Spread the wings on the tray and cook for 40 minutes until cooked, golden and crispy.
- While the chicken wings are in the oven start making the spicy sauce. Heat a large frying pan or wok on high and add the oil and chopped onions, cook them until soft but don't allow them to brown too much. Then add the soy, tomato sauce, oyster sauce and sriracha, bring to a simmer and reduce the sauce until thickened then add the sugar.
- Once the wings are cooked, add them to the sauce and mix well to fully coat the wings. Add some sliced spring onions and red chilli, give them a quick final mix then serve and enjoy!
Tips from the chef
- To marinate the chicken wings use a large sealable plastic freezer bag if you have one available. This will help mix in the marinade and get a good coating on the wings.
- To cook the chicken wings, spread them evenly on the baking tray. Try not to overlap, so they cook evenly and get nice and crispy while cooking.
- The minimum internal cooking temperature for chicken wings is 74℃ (165℉). But our chef's tip here is to cook your wings to an internal temperature of 79°C (175℉) this higher temperature breaks down the collagen in the chicken wings into gelatine creating seriously delicious wings!
Serving suggestions
Chicken wings are tasty served by themselves as a snack or appetizer. But for a delicious weekday dinner try serving them with:
- Potato salad
- Homemade coleslaw
- Roasted vegetables - like our roasted heirloom carrots.
- Sweet potato wedges
- Your favourite fresh salad - try our orange and fennel salad or classic Greek salad.
Seriously give this Chinese Chicken Wings Recipe a go and enjoy the sticky, spiciness!
Recipe
Chilli Chinese Chicken Wings Recipe
Ingredients
- 1.2 kg Chicken wings Whole or cut into wingette and drumette portions
Chicken wing dry rub
- 2 tsp Smoked paprika
- 2 teaspoon Onion powder
- 2 teaspoon Salt
- 2 teaspoon Ground cumin seeds
- 1 teaspoon Garlic powder
- 2 teaspoon Ground black pepper
- 2 teaspoon Dried Oregano
- 1 teaspoon Dried thyme
- 50 ml Canola oil (or your preferred non-flavoured cooking oil)
Chilli Chicken Wing Sauce
- 50 ml Canola oil (or your preferred non-flavoured cooking oil)
- 1 medium Onion Peeled and chopped 1cm cubes
- 1 Long red chilli Fine sliced
- 2 sticks Spring onions / scallions Fine sliced
- 3 tablespoon Soy sauce
- 2 tablespoon Tomato sauce/ ketchup
- 3 tablespoon Oyster sauce
- 3 tablespoon Sriracha sauce (adjust to taste)
- 1 teaspoon Sugar Brown or white will work.
Instructions
Marinade the chicken wings
- Mix all the dry rub ingredients together then stir in the oil to make a paste.
- Place the chicken wings into a large plastic sealable bag (see note 1) or a large mixing bowl. Pour the spice mix over the wings and give them a good mix to make sure they are all evenly coated.Place covered or sealed in the fridge for a couple of hours (or for as much time as you can).
Baked chicken wings
- Preheat the oven to 200℃ / 390℉, line a baking tray with foil and then a layer of baking paper.
- Evenly spread the wings on the tray. Try not to overlap, so they cook evenly and get nice and crispy while cooking.Oven bake the wings for 40 minutes until cooked and golden and crispy.
Chilli chicken wing sauce
- While the wings are baking in the oven start preparing the sauce.
- In a large fry pan or wok, heat the oil on a high heat. Add the chopped onion and fry until soft, but don't brown too much.
- Add the soy, tomato sauce, oyster sauce and sriracha (see note 2), bring to a simmer and allow to reduce to thicken. Mix in the sugar till dissolved then add the cooked wings and mix well to coat the chicken.
- Lastly, add the sliced spring onion and red chilli, give a quick mix, serve and enjoy.
Leave your reviews, comments and questions below.