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Learn how to make Chinese baked hot wings that have a crisp outer texture with a savory spicy heat. They’re perfect for game days, parties, or any time you’re craving wings. Brush them with my homemade honey hot sauce - they are literally finger-lickering good!

Chinese Baked Hot Wings

5 from 9 votes
Learn how to make Chinese baked hot wings that have a crisp outer texture with a savory spicy heat. They’re perfect for game days, parties, or any time you’re craving wings. Brush them with my homemade honey hot sauce - they are literally finger-lickering good!
Prep Time: 15 minutes
Cook Time: 45 minutes
Marinate time: 1 hour
Total Time: 2 hours
Course: Appetizer
Cuisine: Chinese
Keyword: party food
Servings: 4 to 6
Author: Maggie Zhu

Ingredients

  • 3 lbs (1.3 kg) chicken wings
  • Oil spray

Marinade

  • 1/4 cup Doubanjiang
  • 1 tablespoon sugar
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder

Dry Rub

  • 1 tablespoon baking powder
  • 1 tablespoon chili flakes
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder

Hot Sauce (*Footnote 1)

  • 1 teaspoon oil
  • 1/4 cup Doubanjiang
  • 1 inch ginger , grated
  • 4 teaspoon rice vinegar
  • 2 teaspoons Shaoxing wine (or dry sherry)
  • 3 tablespoons honey
  • 1 green onion , sliced

Instructions

Marinade

  • Combine all the marinade ingredients in a large bowl and mix well. Add the chicken wings and toss with your hands (or a pair of tongs), until the chicken is evenly coated. Cover the bowl with plastic wrap. Marinate for at least an hour at room temperature, or overnight in the fridge.
  • (Optional) Before cooking, take the top off of your marinating container and place it in the fridge, uncovered, for an hour. This will help dry out the outer layer of this skin to encourage crisping when baked.

Bake

  • Preheat the oven to 250°F (120°C).
  • Combine the dry rub ingredients in a large bowl and mix well.
  • Pat dry the marinated chicken with kitchen paper towels, and remove the large pieces of chili pepper from the Doubanjiang. Place the chicken wings in the dry rub bowl and toss to coat evenly.
  • Line a baking tray with foil and place a wire rack on top. Spray the rack with oil and spread the wings evenly across it.
  • Bake at 250°F for 30 minutes.
  • Turn the oven up to 450°F and bake for an additional 15 minutes.
  • After 15 minutes, flip the wings to allow the bottom to crisp up, 5 to 10 minutes.

Hot sauce

  • While baking the chicken, heat the oil in a small saucepan over medium heat. Add the doubanjiang and ginger and saute until fragrant, around 30 seconds.
  • Add the vinegar and Shaoxing wine. Cook until some moisture is evaporated, about a minute.
  • Remove the sauce from the heat and pour it into a tall glass. Add the honey. Mix with an immersion blender until it forms a smooth sauce. Depending on the thickness of your Doubanjiang, you might need to add 1 to 2 tablespoons of water to the sauce to get the desired texture.

Serve

  • Once the wings are cooked, remove them from the oven and let them cool for 10 minutes before serving.
  • To serve, brush a thin layer of sauce onto the wings (*Footnote 2) and garnish with green onions. Enjoy!

Notes

  1. The recipe yields more sauce than needed, so it will blend better with an immersion blender. You don’t need to double the sauce if you plan to cook a double batch of chicken wings.
  2. The hot sauce is on the salty side. Brushing a thin layer of sauce onto the wings will yield a better taste than dipping the wings into the sauce directly.

Nutrition

Serving: 1serving, Calories: 478kcal, Carbohydrates: 10.2g, Protein: 65.8g, Fat: 17.6g, Saturated Fat: 4.7g, Cholesterol: 202mg, Sodium: 598mg, Potassium: 575mg, Fiber: 0.2g, Sugar: 9.3g, Calcium: 38mg, Iron: 3mg