A twist on the classic chicken wing dish by giving it a delicious Chinese flavor. These Chinese-style chicken wings are crispy, savory, and flavorful in every bite. The secret lies in the marinade, which combines traditional Chinese ingredients such as five-spice powder, soy sauce, and Shaoxing wine. Whether you're a spicy or sweet fan, these wings will satisfy your cravings. So, let's get started!
What are Chinese-style chicken Wings?
Choosing the Right Cooking Method: Baking vs. Frying for Chinese-Style Chicken Wings
Chinese Style Chicken Wings are a delicious and flavorful dish that can be prepared in various ways. One of the most important decisions when cooking this dish is whether to bake or fry the Chinese Style Chicken Wings. Both cooking methods have unique advantages and disadvantages, from crispiness to healthiness.
Here we will explore the pros and cons of baking and frying Chinese-style chicken wings, helping you make the best decision for your taste buds and lifestyle.
Baking:
- Pros: This is a healthier option as it uses less oil, is easier to clean up, and can be done in a single pan.
- Cons: It takes longer to cook and may not achieve the same crispy texture as frying.
Frying:
- Pros: Faster cooking time, achieves a crispy texture, and intensifies the marinade flavors.
- Cons: Uses more oil, creates more mess, and is less healthy than baking.
Ultimately, the choice between baking or frying depends on personal preference, dietary restrictions, and the cooking equipment available.
Chinese Style Chicken Wings Ingredients
Note: The full ingredients list is provided in the recipe card below.
Chicken Wings:
- Chicken wings: This ingredient is the main protein source cut in half at the joints with the wing tips removed.
Marinade:
- Shaoxing wine or dry sherry: Adds flavor and tenderizes the chicken.
- Soy sauce: Provides saltiness and umami flavor to the marinade.
- Grated ginger: Adds a fresh and slightly spicy flavor to the marinade.
- Granulated garlic: Provides a subtle garlic flavor to the marinade.
- Chopped garlic: Adds a stronger garlic flavor to the marinade.
- Five-spice powder: A Chinese spice blend that adds a unique flavor to the marinade.
- Red pepper flakes: Adds a bit of heat to the marinade.
- Kosher salt: Enhances the flavor of the marinade.
- Ground black pepper: Adds a mild spiciness to the marinade.
- Liquid smoke (optional): Adds a smoky flavor to the marinade.
- Honey: This ingredient is a sweetener and helps create a caramelized glaze on the Chinese Style Chicken Wings.
Tools you'll need
How to Make Chinese-Style Chicken Wings
Note: The full instructions are provided in the recipe card below.
Combine the marinade ingredients with ⅓ cup honey in a large zip-lock bag. Add the wings. Massage a few times to disperse the marinade evenly. *(Try to squeeze as much air out as you can and seal the bag). Let sit in the fridge for a least 2 hours, up to overnight. Flip and massage them a few times, the bag in between for even marinating. Preheat the oven to 450° degrees F (230° C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Place a baking rack on top. Place them on the baking rack without overlapping them.
Brush a generous amount of honey on the bottom of the Chinese Style Chicken Wings. Bake until the bottom side of the wings turns golden brown, about 10 minutes. Flip the wings and brush honey on top. Bake for another 10 minutes. Take out the baking tray and brush the honey again. Cook for another 25 minutes or until they are cooked through golden brown and crispy. *(For a crisper wing, turn the oven to broil and broil until caramelized, about 2 to 3 minutes).
Once finished, let the Chinese Style Chicken Wings cool for 5 minutes before serving them as a delicious appetizer. So, whether you are looking for a flavorful main dish or a crowd-pleasing snack, these Healthy Grilled Chinese Chicken Wings will satisfy your taste buds."
Substitutions
- Chicken Wings: You can use other cuts of chicken, such as drumettes or chicken thighs.
- Shaoxing Wine or Dry Sherry: You can use rice wine vinegar or apple cider vinegar for a slightly different flavor profile.
- Soy Sauce: You can use tamari or coconut aminos for a gluten-free version and regular or low-sodium soy sauce.
- Ginger: You can use ground ginger instead of fresh ginger.
- Garlic: You can use garlic powder instead of granulated garlic. You can also use less or more garlic, depending on your preference.
- Five-Spice Powder: You can make your five-spice powder by combining cinnamon, cloves, fennel, star anise, and Szechuan peppercorns.
- Red Pepper Flakes: You can use cayenne pepper or hot sauce instead of red pepper flakes.
- Liquid Smoke: You can omit this ingredient if you don't have it or prefer not to use it.
Variations
- Spicy Honey Mustard: Add 1-2 tablespoons of Dijon mustard to the marinade and increase the number of red pepper flakes for a spicy honey mustard flavor.
- Teriyaki: Replace the Shaoxing wine or dry sherry with mirin and add 1-2 tablespoons of brown sugar to the marinade for a sweet and savory teriyaki flavor.
- BBQ: Replace the soy sauce with your favorite BBQ sauce and add 1-2 tablespoons of brown sugar to the marinade for a sweet and tangy BBQ flavor.
- Lemon Pepper: Replace the five-spice powder and red pepper flakes with lemon pepper seasoning for a tangy and slightly spicy flavor.
- Garlic Parmesan: After baking the Chinese Style Chicken Wings, toss them with melted butter, minced garlic, and grated parmesan cheese for a savory and cheesy flavor.
- Thai Chili: Replace the five-spice powder with 1-2 tablespoons of Thai red curry paste and add 1-2 tablespoons of honey to the marinade for a sweet and spicy Thai chili flavor.
- Honey Lime: Add the juice and zest of one lime to the marinade and replace the liquid smoke with 1-2 tablespoons of hot sauce for a tangy and slightly spicy honey lime flavor.
How to Serve
To serve the Chinese Style Chicken Wings, you can garnish them with chopped scallions or cilantro for freshness and color. You can also serve them with steamed rice or as a party appetizer with a dipping sauce such as sweet chili sauce or ranch dressing. If you want to add more veggies, you can serve the Chinese Style Chicken Wings with steamed or stir-fried vegetables such as broccoli, bok choy, or green beans.
These wings are great for a party or a weeknight dinner, and the leftovers can be stored in an airtight container in the fridge for up to three days. To reheat, pop them in the oven at 350°F (175°C) for 10-15 minutes or until heated. Enjoy!
How to Store & Re-Heat
To store Chinese Style Chicken Wings, let them cool to room temperature and then transfer them to a container or a resealable plastic bag. You can store them in the refrigerator for up to three days. If you want to store them longer, you can freeze them for up to two months. To reheat them, preheat the oven to 350°F (175°C) and arrange the Chinese Style Chicken Wings on a baking sheet.
Bake for about 10-15 minutes or until heated through. You can also reheat them in the microwave by placing them on a microwave-safe plate and heating them on high for 1-2 minutes or until heated. Stir or flip the Chinese Style Chicken Wings halfway through to ensure even heating. Enjoy!
Make-Ahead
Chinese Style Chicken Wings can be made beforehand, which is excellent if you want to save time on the day of serving. After marinating the Chinese Style Chicken Wings, you can bake them in the oven and store them in the fridge or freezer until you're ready to serve. If you're storing them in the refrigerator, let them cool to room temperature before transferring them to an airtight container or resealable plastic bag.
They can be stored in the fridge for up to three days. If you're storing them in the freezer, let them cool to room temperature and transfer them to a freezer-safe container or resealable plastic bag. They can be stored in the freezer for up to two months. To reheat, follow the instructions for reheating in the oven or microwave. Making them ahead of time is a great way to ensure you have a tasty and convenient meal or snack whenever you need it.
How to Freeze
To freeze Chinese Style Chicken Wings, let them cool to room temperature before transferring them to a freezer-safe container or resealable plastic bag. If you're using a container, ensure it has a tight-fitting lid and leave some space at the top for the Chinese Style Chicken Wings to expand as they freeze. If you're using a plastic bag, squeeze out as much air as possible before sealing it. You can freeze the Chinese Style Chicken Wings for up to two months.
When you're ready to reheat them, let them thaw in the fridge overnight or for a few hours before reheating them in the oven or microwave. If you're in a hurry, you can also reheat them from frozen by adding 5-10 minutes to the reheating time. Freezing is a great way to store leftovers or prepare for a party or gathering in advance.
Tips for Making The Chinese Style Chicken Wings
- Marinate the wings for at least 2 hours for the best flavor.
- Use a baking rack for even cooking and crispiness.
- Brush honey on the wings multiple times during baking for a caramelized, sticky glaze.
- Let the wings cool for 5 minutes before serving to allow the juices to redistribute.
- Experiment with different marinade ingredients for a unique twist on the traditional dish.
- Broil for 2-3 minutes at the end of cooking for extra crispiness.
- Serve with dipping sauces or chopped green onions for added flavor.
- Cook until the internal temperature reaches 165°F to ensure the wings are fully cooked.
FAQ
Why aren't my chicken wings crispy?
- Baking: Ensure you place the wings on a baking rack over a baking sheet. This allows air to circulate around the wings, ensuring even cooking and crispiness.
- Marinade: Excess moisture from the marinade can hinder crispiness. Pat the wings dry before cooking.
- Overcrowding: Overlapping the wings on the baking tray can result in steaming rather than crisping. Ensure they are spaced out.
- Broiling: For an extra crispy finish, use the broil function for the last 2-3 minutes of cooking. Watch them closely to avoid burning!
My wings taste bland. What went wrong?
Ensure the wings are marinated for at least 2 hours, preferably overnight, to absorb the flavors. Ensure you massage and flip the bag a few times during marinating for even flavor absorption.
The honey glaze burned on my wings. What should I do?
The sugar content in honey can cause it to burn quickly, especially under high heat. When brushing with honey, be sure to monitor the wings closely, especially if you decide to broil them.
Can I use frozen chicken wings?
Yes, but thaw them completely and pat dry with paper towels before marinating. Excess moisture can affect the marinating process and the crispiness of the wings.
My marinade is too thick/thin. How can I adjust it?
If too thick, add a bit more Shaoxing wine or soy sauce. If too thin, add more honey or let it sit for a while to meld the flavors and thicken slightly.
Can I fry these wings instead of baking them?
Absolutely! The frying method was discussed in the recipe. Ensure your oil is around 350°F (175°C), and fry the wings until golden brown and fully cooked.
I don't have Shaoxing wine. What can I use as a substitute?
Dry sherry is a good substitute for Shaoxing wine. If neither is available, you can use a mix of chicken broth and a splash of apple cider vinegar for a similar depth of flavor.
The flavor of five-spice is overpowering. Can I reduce it?
Yes, adjust to your preference. Five-spice is a strong flavor, so reducing by half or even omitting it entirely is okay if it's not to your liking.
I don't have a baking rack. Can I still make these wings?
Yes, but the rack helps circulate the heat, ensuring crispiness. Without a rack, you might need to turn the wings more frequently and watch for even cooking.
The wings stuck to the parchment paper/aluminum foil. How can I prevent this?
Ensure you use a generous amount of marinade or a light spray of non-stick cooking spray on the foil or parchment paper before placing the wings.
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- Peruvian Chicken
- Chinese Style Lemon Chicken Wings
- Chinese Chicken Wings
- Korean Style Spicy Chicken Wings
- Buffalo Honey Sriracha Chicken Wings
Recipe
Easy Chinese Style Chicken Wings
Ingredients
- 3 lbs (1.4 kg) chicken wings, cut in half at joints, wing tips removed
Marinade:
- 1 cup Shaoxing wine or dry sherry
- 1 cup soy sauce
- 2 tablespoons grated ginger
- 1 teaspoon granulated garlic
- 6 cloves garlic , chopped
- 1 tablespoon five-spice powder
- ½ teaspoon red pepper flakes
- ½ teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon liquid smoke , optional
- ⅔ cup honey , divided
Instructions
- In a large zip lock bag, combine the marinade ingredients with ⅓ cup honey. Add the chicken wings. Massage a few times to disperse the marinade evenly. *(Try to squeeze as much air out as you can and seal the bag). Let sit in the fridge for a least 2 hours, up to overnight. Flip and massage a few times the bag in between for even marinating.
- Preheat the oven to 450° degrees F (230° C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Place a baking rack on top. Place the Chicken Wings on the baking rack without overlapping them. Brush a generous amount of honey on the bottom side of the chicken wings.
- Bake until the bottom side of the wings turns golden brown, about 10 minutes. Flip the wings and brush honey on top. Bake for another 10 minutes. Take out the baking tray and brush honey again. Cook for another 25 minutes or until the Chicken Wings are cooked through, golden brown, and crispy. *(For a crisper wing, turn the oven to broil and broil until caramelized, about 2 to 3 minutes).
- Let cool for 5 minutes. Serve hot as an appetizer.
- Enjoy!
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.