Chinese Sticky Wings©


  • 2.5lb-1kg chicken wings (already cut)
  • 3 tablespoons hoisin sauce
  • 1 teaspoon salt
  • 3 tablespoons oyster sauce
  • 2 tablespoons lemon juice
  • 5 garlic cloves (minced)
  • ½ teaspoon Chinese five spice
  • 4 tablespoons soy sauce
  • 2 tablespoons dark brown soft sugar
  • ½ tablespoon chilli flakes
  • ½ tablespoon ground ginger
  • 1 tablespoon white wine vinegar
  • 1 teaspoon sesame seeds
  • 2 tablespoons brown sauce
  • ½ teaspoon white pepper


  1. Pre-heat oven to 428˚F/220˚C regular oven or 392˚F /200˚C fan assisted oven. Place the wings onto the roasting rack/pan and cook for 40 minutes
  2. Meanwhile, place all of the remaining ingredients (into a large mixing bowl and combine. Once the wings have had their 40 minutes, add to the bowl of marinade and coat evenly
  3. Reduce the oven temperature to 212˚F/100˚C regular oven or 176˚F /80˚C fan assisted oven and pop the wings back in for a further 10 minutes. Remove the wings and coat evenly in the marinade one last time. Pop back in the oven for a final 10 minutes. There is no need to turn the wings when cooking on a Vulcan Roaster
  4. Ensure the meat is thoroughly cooked and not pink and serve

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