Sticky Chinese Chicken Wings - Cooking with Gina - Salt 106.5

Sticky Chinese Chicken Wings – Cooking with Gina

This week Gina's recipe is finger licking good! Perfect for the weekend, the footy finals or even the lunch box (maybe throw a wipe in too!)

By Natalie BennettFriday 3 Sep 2021The Morning Wake-up with JordanaLifestyleReading Time: 2 minutes

There is something about sticky chicken wings… they are finger licking good!! Perfect for the weekend, the footy finals or even the lunch box (maybe throw a wipe in too!)

This recipe is LOW FODMAP, which means it is suitable for a lot of people who may have sensitive guts… but trust me, it is so delicious you’ll want to make them again next week!

Sticky Chinese Chicken Wings – Low FODMAP

  • 1kg Free Range Chicken wings
  • 1 tsp sesame oil
  • 1 Tbsp rice wine vinegar
  • 2 Tbsp brown sugar
  • 3 Tbsp soy sauce
  • ¼ cup tomato paste
  • 1½ Tbsp oyster sauce
  • 1 Tbsp garlic-infused olive oil
  • ½ tsp Chinese five spice
  • 2 Tbsp spring onion, green tips only
  • 2 tsp sesame seeds, toasted
  • 1 Tbsp fresh coriander
  • ½ mild red chilli (deseeded & finely sliced)
  1. Preheat the oven to 180ºC/350ºF.
  2. Place the chicken wings in a large bowl. Mix the sesame oil, rice wine vinegar, brown sugar, soy sauce, tomato paste, oyster sauce, garlic infused oil and Chinese five spice in a small bowl. Pour the marinade over the chicken wings and mix through. Allow to marinate for 10 minutes.
  3. Line a roasting tray with baking paper or grease well. Pull the chicken wings out of the marinade and place in the roasting tray. Reserve the left over marinade for basting.
  4. Place the chicken wings in the oven. Baste after 15 minutes with half of the left over marinade, then pour the rest of the marinade over the chicken at 30 minutes.
  5. Bake for 40 to 50 minutes until the meat is tender, and the wings are sticky and a gorgeous dark red/golden colour.
  6. Toast sesame seeds in a small frypan over medium-high heat for 1 to 2 minutes (no oil needed). Remove as they start to turn golden brown. Finely chop the green spring onion tips, red chilli, and fresh coriander.

Serve with a sprinkle of sesame seeds, some roughly chopped fresh coriander, finely chopped spring onion tips, and some rings of fresh chilli.


Make sure that your oyster sauce and Chinese five spice do not include onion or garlic.
Gluten-free option: If you have Coeliac disease and need to be trace gluten-free, then make sure your soy sauce, oyster sauce, and Chinese five spice are gluten-free. If you are just on the low FODMAP diet then you don’t need to worry about this.

Recipe supplied by Gina from Yandina Butchery. Yandina Butchery can deliver their amazing free range and chemical free meats anywhere on the Sunshine Coast. Shop online or text on 0417 779 374