Chinese Chicken Wings

By Amelia Mapstone Jump to Recipe

Sticky, peppery, and slightly sweet—these Chinese Chicken Wings taste way better than takeout and are great for parties.

I’m a huge Chinese takeout fan, but let’s be honest—it’s a grease feast loaded with sugar, fat, and salt. It’s okay to indulge once in a while, but if you’re like me, you’re trying to temper your cravings with healthier alternatives. These Chinese chicken wings fit the bill. If you’re seeking a tangy, savory finger food, look no further!

This recipe is simple, sweet, and easy to make. Who says healthy can’t also be tasty? Although, they’re not too healthy. The skin gives the chicken enough fat to keep the meat nice and tender. In fact, the meat falls off the bone! Most importantly, the flavor stays finger-licking delicious from the first bite to the last.

Another reason I love these Chinese chicken wings is because they’re party-friendly. I make them on game days, for family get-togethers, and, frankly, sometimes just for me. All this to say, there’s no occasion where this dish won’t fit in!

Are These Chinese Chicken Wings Healthy?

As always, I’d recommend getting chicken from a local butcher if possible. If that’s not an option, buy organic chicken from your grocery store. In my experience, local and natural always tastes best! When it comes to calories, this recipe isn’t low-calorie—wings are naturally higher in fat. However, you’ll be using your oven instead of deep-frying. This definitely keeps the calorie count down.

If you’re gluten-free, use tamari sauce or a GF soy sauce. If you’re watching your sodium intake, choose a low-sodium sauce. Also, feel free to ditch the salt altogether.

The Best Way To Amplify Flavor

Since this recipe is so simple, why not amp up the flavor? And don’t worry, because that’s easy if you have the time. First, give your wings a dry brine. All you have to do is toss the wings in salt, white pepper, and five-spice powder. Refrigerate them uncovered overnight, preferably on a baking sheet. This process will season the meat and dry the skin so the wings get even crispier in your oven. After that, marinate for at least two hours. But again, overnight is even better.

Okay, last tip—when you get to the last two to three minutes, broil the wings! The high heat acts as lacquer, giving your wings that sticky finger finish. But don’t stray from your oven while they’re broiling. Your wings might get done sooner than you think.

And trust me—all this extra work is worth it!

Serving Suggestions

Although these wings are fire on their own, they also make mouthwatering companions to sides like Cauliflower Fried Rice or Crispy Air-Fryer Egg Rolls. Both options make a colorful, satisfying addition to these Chinese chicken wings.

If you enjoyed this dish, maybe try out some other Chinese-inspired entrées, such as this Paleo Cashew Chicken Stir-Fry or some Chinese Five-Spice Chicken Thighs.