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
Scale
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
