Garlic Roasted Chinese Chicken Wings Recipe

One of my favorite home-cooked dishes is roasted Cantonese-style chicken wings (燒雞翅). Growing up, my mom made these every few months. Whenever I smelled the oven on and something sweet, I knew these delicious wings were in there getting ready for my belly.

I remember one summer when my sister and I stayed at our cousins’ house for our annual “sleepover” and our wonderful grandma surprised us with our favorite dishes for dinner. She did her take on roasted chicken wings and my dumb, young self openly said that they don’t taste like my mom’s. Reminiscing, I now fully appreciate the effort she took to give us a taste of home away from home. Every Chinese family cooks these simple dishes differently; not unlike how every Italian family may have their own meatball recipe or every American a different way they like to eat burgers. I just grew up with my mom’s and still think they’re the best.

Obviously you can’t join in my childhood nostalgia, unless your family also roasted wings with a similar recipe. So, why should you still try them? For one, the crispy garlic pieces are an amazing touch. The wings are also super juicy and flavorful with only a few ingredients. This simple recipe won’t disappoint!

Ingredients

1 pound chicken wings (separated at the joints)

Marinade
5 cloves of garlic (minced)
1/4 cup oyster sauce
2 tbsp soy sauce
1 tsp garlic powder
1 tsp cooking wine
1 tsp cornstarch

Steps

1. Mix all marinade ingredients together, then add the chicken wings. Fully coat each wing with the sauce and set it aside for at least an hour in the fridge.

2. Take the wings out of the fridge to warm up to room temperature (about 30 minutes). Preheat the oven to 350 F in the meantime. Line a roaster with foil and ensure there are at least a few inches between the tray and the rack.

3. Pour 1/8th cup of water directly on the foil at the bottom of the tray to keep the wings moist.

4. Arrange the wings on the rack, allowing enough space between each to breathe. Spoon half of the minced garlic in the marinade onto the wings and put them into the oven. Reserve the remaining garlic and marinade.

5. After 30 minutes, flip the wings. Use a cooking brush to moisten the wings with the leftover marinade and scoop the remaining garlic onto each chicken wing. Add more water to the bottom of the tray if most water has evaporated and place the tray back into the oven

6. Set a timer for another 30 minutes, and then enjoy!

Tips

• If you want the chicken wings slightly crispier, turn the broiler on for 5 minutes after step #6.
• For a balanced Chinese meal, try a wet side dish to complement these wings. Two of my favorite choices that work really well are steamed egg and stir-fried tomato and eggs.