Chinese Chicken Wings spice rubbed then baked until crispy and smothered in the most irresistible soy, balsamic reduction spiked with sugar and sriracha.
Chinese Wings have never been so irresistible. The tantalizing marinade, the rub, the glaze. They all come together to create the most epic Chinese Chicken Wings Recipe you will ever devour. Move over Honey Buffalo Wings, there’s a new wing recipe in town!
I am so IN LOVE with these Chinese Chicken Wings. They are sticky, savory, slightly sweet and tangy. If you’ve never made chicken wings before, you will be AMAZED at how easy they are. In fact, baked chicken wings are one of the TASTIEST and EASIEST ways to prepare chicken.
I baked chicken wings for first time a couple years ago and I got hooked! I now consider myself a wing connoisseur: Chines Chicken Wings, honey barbecue, buffalo, chipotle, Thai – they are all SO GOOD! Simply marinade/rub, bake, coat them in the sauce of your choice, then watch them fly of the plate. The End.
For these Chinese Chicken 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 enhance 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 a 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 do you make Chinese chicken wings?
STEP 1 – Marinade: Combine marinade ingredients in a freezer bag, add chicken and marinade for 4 hours up to overnight. I LOVE marinating because not only does it infuse the Chinese Chicken Wings with flavor, but then most of the work is already done!
STEP 2 – Prepare Pan: Line baking sheet with foil, parchment paper or nonstick slip mat for easy cleanup. Top baking sheet with baking rack and lightly spray with nonstick cooking spray. Don’t forget to spray your baking rack or they Chinese wings WILL stick! The baking rack elevates the chicken so heat can circulate all around the chicken and help the skin get crispy.
STEP 3 – Dry Chicken: Drain excess marinade from chicken and pat dry with paper towels. You want your chicken to be as dry as possible in order to achieve crispy skin. If your skin is still seeping with moisturize, it will not crisp up.
STEP 4 – Baking Powder: Add chicken to a clean freezer bag and add baking powder. Toss until evenly coated. Trust me, you will NOT taste the baking powder but it is essential for crispy skin. Baking powder is composed of an acid which draws moisture to the surface of the chicken skin where it evaporates, accelerating the browning process so your chicken can get nice and crispy.
Step 5 – Bake: Bake Chinese Chicken Wings 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 chicken over and broil the other side until crispy. Baking the Chinese wings on a rack, at high heat, with baking powder, guarantees crispy, golden wings every time. When they emerge from the oven you can eat them as is (they are THAT GOOD!) or the last 15 minutes of baking, make a tantalizing glaze that makes them even exponentially more delicious.
Step 6 – Glaze: When chicken has been baking 35 minutes, begin the wonderfully sweet, tangy, sticky 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.
Step 7 – Coat: Remove chicken from oven and add to large bowl. Add glaze and toss to coat with a spatula until evenly coated. Note that as soon as you add the glaze the chicken will not be as crispy – but it provides a structural yummy base.
Step 9 – DIG IN! And enjoy the best Chinese Chicken Wings of your life!
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