Sticky Chinese Chicken Wings with Cucumber Ribbons Recipe
Introduction
These sticky Chinese wings are a perfect balance of sweet, tangy, and savory flavors, coated in a glossy glaze that caramelizes beautifully in the oven. Served with refreshing cucumber ribbons, this dish makes a delightful appetizer or a main course alongside steamed rice.
Ingredients
- 16 large chicken wings
- 125ml reduced salt soy sauce
- 140g dark soft brown sugar
- 5 tbsp white wine vinegar
- Half cucumber, peeled into fine ribbons
Instructions
- Step 1: Preheat your oven to 220°C (fan 200°C, gas mark 7). In a roasting tray, toss the chicken wings with the soy sauce, 125g of the brown sugar, 2 tablespoons of white wine vinegar, and some cracked black pepper for seasoning.
- Step 2: Roast the wings for 40 minutes, turning them occasionally to ensure they become lacquered and sticky all over.
- Step 3: While the wings cook, bring the remaining 15g of sugar and 3 tablespoons of vinegar to a boil in a small pan. Boil for about 1 minute until the sugar dissolves, then remove from heat and allow to cool.
- Step 4: Toss the cooled vinegar mixture with the cucumber ribbons to create a lightly pickled salad.
- Step 5: Serve the sticky wings hot alongside the cucumber ribbons and some boiled rice for a complete meal.
Tips & Variations
- For extra crunch, try quickly stir-frying the cucumber ribbons before tossing them with the vinegar mixture.
- Use chicken drumettes or mixed wing parts if preferred.
- Add a pinch of chili flakes to the marinade for a spicy kick.
- Marinate wings for 1 hour before roasting to deepen the flavor.
Storage
Store any leftover wings in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven at 180°C until warmed through to maintain crispiness. The cucumber ribbons are best served fresh but can be kept in the fridge for a day.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the wings ahead of time?
Yes, you can marinate the wings for up to 4 hours or overnight to enhance flavor. However, to keep the skin crispy, roast them fresh just before serving.
What can I use instead of white wine vinegar?
Rice vinegar or apple cider vinegar are good substitutes that provide a similar mild tanginess without overpowering the dish.
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Sticky Chinese Chicken Wings with Cucumber Ribbons Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
These Sticky Chinese Wings are a flavorful and easy-to-make dish featuring succulent chicken wings coated in a sweet and tangy glaze of soy sauce, dark brown sugar, and white wine vinegar. Roasted to perfection and served alongside fresh cucumber ribbons tossed in a light vinaigrette, this meal offers a perfect balance of savory, sweet, and refreshing flavors, ideal for a comforting dinner or appetizer.
Ingredients
Chicken Wings
- 16 large chicken wings
- 125ml reduced salt soy sauce
- 125g dark soft brown sugar (for wings)
- 2 tbsp white wine vinegar (for wings)
- Freshly cracked black pepper to taste
Cucumber Salad
- 140g dark soft brown sugar (for dressing)
- 3 tbsp white wine vinegar (for dressing)
- Half cucumber, peeled into fine ribbons
Instructions
- Prepare and marinate the wings: Heat your oven to 220°C (fan 200°C/gas mark 7). In a roasting tray, combine the chicken wings with 125ml of reduced salt soy sauce, 125g of dark soft brown sugar, 2 tablespoons of white wine vinegar, and freshly cracked black pepper. Toss everything to coat the wings evenly in the marinade.
- Roast the wings: Place the roasting tray in the preheated oven and roast the wings for about 40 minutes. Turn them occasionally during roasting to ensure they become lacquered with the sticky glaze and cooked through with a beautifully caramelized texture.
- Prepare the cucumber salad: While the wings roast, bring the remaining 140g of brown sugar and 3 tablespoons of white wine vinegar to a boil in a small saucepan. Boil for about one minute until the sugar dissolves completely. Remove from heat and let this vinaigrette cool.
- Toss cucumber with dressing: Once the vinaigrette is cool, toss it with the cucumber ribbons so they are nicely coated and infused with the sweet and tangy flavor.
- Serve: Serve the sticky roasted wings hot alongside the refreshing cucumber ribbons and boiled rice for a complete meal.
Notes
- Turning the wings during roasting helps achieve an even glaze and prevents burning.
- Peeling the cucumber into fine ribbons adds a delicate texture to the salad.
- Boiled rice pairs perfectly to balance the bold flavors of the wings and cucumber.
- For extra heat, sprinkle some chili flakes on the wings before roasting.
- Ensure the vinegar and sugar mixture for the cucumber is cooled before tossing to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Chinese
Keywords: Sticky chicken wings, Chinese wings, baked wings, soy sauce wings, sweet and sour wings, cucumber salad, easy Chinese recipes
