Chinese Chicken Wings

Recipe by muffinlady

spicy, lemony glazed chicken wings Obtained from Oregonion, Food Day, restaurant requests - originaly from Regency Grill

Top Review by Mean Bean

Very tangy and good! I baked the wings with asian spiced salt, cut the soy sauce by 2 T., used lime instead of lemon juice, and increased the sriracha by 1 or 2 T. This sauce was awesome. We haven't had anything like it. It would be very good on grilled shrimp or as a dressing for an asian inspired salad.

Ingredients Nutrition


  1. Preheat oven 350*.
  2. Disjoint chicken wings use drumettes use tip for other purpose.(each wing should provide 3 pieces, 1 tip and 2 drumettes) Reserve tip for soup stock or toss.
  3. arrange drumettes on 1 - 2 shallow baking pans season to taste with salt and pepper. Bake 45 to 50 minutes or lightly browned and tender turn every 15 minutes.
  4. meanwhile Combine Lemon peel, Juice, Sugar, Sherry, Soy sauce, Chili Sauce, Salt and ginger in medium saucepan.
  5. Bring to boil over high heat.
  6. Stir together the cornstarch and water untilsmooth and stir into the hot mixture.
  7. Continue boilling until the sauce is slightly thickened. Remove from heat and allow to cool to room temperature.
  8. When wings are done, toss them with 1-1 1/2 cups glaze. Sprinkle with Black sesame and sesame seeds, garnish with onion tops.
  9. serve hot with remaining sauce as dip.

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