Chinese Chicken Wings are lovingly spice-rubbed and baked to a perfect crisp, then smothered in an irresistible blend of soy, balsamic reduction, sugar, and a touch of sriracha. Say hello to your new addiction – these wings are simply delicious!
We promise you’ve never tasted Chinese Wings quite like these before.
For these Asian sticky wings, I chose to use Chinese 5 Spice as the main component in the marinade. Chinese 5 spice is common in Asian dishes to create a balance of flavor, spice, and heat that enhances the dish without overwhelming it. It is thought to have come from ancient Chinese who were attempting to produce a “wonder powder” that encompasses all five tastes: sweet, sour, bitter, salty, and spicy. They did this by combining Szechuan peppercorns (a reddish brown berry), ground cloves, fennel, cinnamon, star anise, and cinnamon.
The marinade also includes hints of brown sugar, soy sauce, lime juice, garlic, curry, ginger, and Sriracha which combine to make this Chinese Chicken wings recipe soar with flavor.
How to Make Chinese Chicken Wings
- 2 lbs chicken wings (about 10-12 chicken wings)
- 1/4 cup packed brown sugar
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoon lime juice (about 1 lime)
- 1 tablespoon Chinese 5 Spice Powder
- 1 tsp EACH garlic powder, curry powder, ginger powder
- 1/2 teaspoon salt
- 1 teaspoon Sriracha/ Asian hot chili sauce
- 2 tablespoons baking powder
STICKY SOY BALSAMIC REDUCTION GLAZE
- 1 cup water
- 1/2 cup quality balsamic vinegar
- 1/3 cup reduced-sodium soy sauce
- 1/4 cup granulated sugar
- 1/2-1 teaspoon Sriracha/ Asian hot chili sauce
- Combine marinade ingredients in a freezer bag, add chicken, and marinade for 4 hours up to overnight.
- Preheat oven to 400 degrees. Line the baking sheet with foil, parchment paper, or a nonstick slip mat for easy cleanup. Top the baking sheet with a baking rack and lightly spray with nonstick cooking spray.
- Drain excess marinade from the chicken and pat dry with paper towels. Add chicken to a clean freezer bag and add baking powder (makes them extra crispy but you will NOT taste the baking powder). Toss until evenly coated.
- Bake on the upper middle rack for 40 minutes. Turn oven to broil and broil for approximately 5 minutes or until crispy, watching closely so they don’t burn. Flip the chicken over and broil the other side until crispy.
- Meanwhile, when the chicken has been baking for 35 minutes, begin glaze. Combine water, balsamic vinegar, soy sauce, and sugar in a large skillet (NOT SAUCEPAN or it will take much longer to reduce) and simmer for 10-15 minutes or until reduced to a sticky glaze. The sauce thickens rapidly at the very end, so watch closely so it does not burn. Stir in Sriracha to taste.
Remove chicken from oven and add to a large bowl. Add glaze and toss to coat with a spatula until evenly coated.
- Dig in!