Oven-Fried Chinese Sticky Wings Recipe
- Daniel
- Nov 11
- 3 min read
Updated: Nov 12
This recipe came from one of my long-time Instagram friends, @certainlychictoronto. She shared it on her stories the other day, and something about how honest and simple it was made me want to try it too.
Just outta the oven...
She originally attempted this in her ThermoMix, but the texture didn’t come out how she envisioned, so she adapted and oven-baked the wings instead. I loved that. Cooking is really just adapting, tasting, adjusting, and making it our own.
Soy-glazed wings like these are rooted in Cantonese-style home cooking, the kind where you simmer aromatics, soy, honey, and rice wine until the sauce clings and shines. It’s the same flavor profile behind Hong Kong claypot dishes, night-market grilled skewers, and those glossy char siu glazes.
Sweet, savory, aromatic, a little sticky, the kind of flavor that feels familiar even when you don’t know why.
I don’t have a ThermoMix, so yes, I did this “my way” (cue Sinatra). But that’s the best part: this recipe is forgiving. You don’t need fancy gadgets, just a pot, a skillet, and an oven.
If you’re tired, if your day has been long, if you just want something warm and good, make these wings! They’re easy, comforting, and satisfying in that quiet way that really matters.
Ingredients:
Inspired by @certainlychictoronto
(Serve 2)
Bay Leaf, 1
Sea Salt, 7g
Chicken Wings: Flats / Drumlets, 700g
Light Soy Sauce, 20g
Dark Soy Sauce, 10g
Oyster Sauce, 10g
Rock Sugar, 10g
Pure Honey, 20g
Chinese Rice Wine / ShaoXing / HuaTiao, 20g
Sea Salt, Pinch
White Pepper, Pinch
Mushroom Powder, Pinch
Red Onion Finely Minced, 1
Garlic Finely Minced, 3 Cloves
Slurry, 1 TSP Cornstarch + 1 TSP Water
Scallions Coarsely Sliced, For Garnishing
Equipment:
Oven
Cast Iron Skillet / Pan
Directions:
Poach the Wings
Bring a pot of water to a gentle simmer.
Add a bay leaf (and vegetable scraps if you save them — totally optional) to a pot of water.
Season the water with salt and stir to combine well.
Bring it up to a gentle simmer.
Once the water starts simmering, fish out the bay leaf and vegetable scraps.
Add the chicken wings and poach until they float to the surface, about 15 mins.
Remove the wings and cool them quickly in iced water (this keeps the skin from tearing and keeps the wings juicy).
Preheat and Prepare the Sauce
Preheat your oven to high heat (very hot — we want char), 230°C (450°F).
In a skillet, add the light soy, dark soy, oyster sauce, sugar, honey, Chinese wine, salt, pepper, mushroom powder, onion, and garlic.
Heat gently and stir until everything melts into a glossy sauce.
Turn off the heat.
Coat and Bake
Add the wings into the skillet and toss so each piece is coated in sauce.
Transfer the coated wings to a lined baking tray.
Bake until lightly charred and shiny on the outside, about 20 to 25 minutes.
No need to flip during baking.
Thicken the Sauce
While the wings bake, bring the leftover sauce in the skillet back to a simmer.
Stir in your cornstarch slurry to thicken it.
Once the wings are done, toss them back into the sauce so every piece is glossy and sticky.
Serve
Transfer to a plate and garnish with scallions.
Serve immediately while warm and sticky.
Look at that glossy shine...
Finger-lickin'-good...
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