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.

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The best Chinese chicken wing recipe
Ingredients
Related recipes
Instructions
Tips from the chef
Serving suggestions
Recipe

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.

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!