I love the flavor of Hunan chicken, and these Hunan chicken wings are no exception! They are an absolutely delicious appetizer with just a bit of chili pepper heat from the rich Hunan sauce! Yum!
We use a touch of honey in our sauce to offset the chili paste so that there is no dipping sauce needed when you enjoy these tasty wings! Better yet, they're still good when cold so you can take them anywhere and enjoy them anytime.
And if you're already a hunan chicken fan, you should know that you'll love these wings too 🙂 If you have yet to try some, be sure to check out our recipe for hunan chicken. It's a flavorful and light meal that all will enjoy!
I've been a big fan of Chinese-American take out food since childhood and making these Asian-inspired dishes at home is such a wonderful way to enjoy all of my favorites without leaving the comfort of home, or making a long road trip to the cities! I can't say that I've been to a single restaurant in our area where I've felt like it was money well spent, and it really is a bit of a drive to get to a larger city...2 hours to St. Cloud or 3 hours to Minneapolis.
So you can see why making all of our favorites at home is a passion for both myself and my husband. Almost seventeen (in 2020) years of being married now and our favorite restaurant is still our home (thank you Nick Stellino for that saying, it is so true!).
Hunan Sauce Ingredients
- Chicken Broth – low sodium is best, as the sauce will be too salty otherwise.
- Soy Sauce – low sodium is best, as the sauce will be too salty otherwise.
- Apple Cider Vinegar – a touch of vinegar for the tangy flavor of Hunan foods.
- Sugar – a small amount of sugar to offset the tangy, slightly spicy flavor of Hunan chicken.
- Chili Paste – I use the Sambal Oelek brand as it is easy to find, and has a wonderful spicy flavor.
- Oyster Sauce – deep, rich flavor that adds to the sauce.
- Cornstarch – used to thicken the sauce during the cooking process.
Plus, I have added honey to the Hunan sauce to glaze the chicken wings better.
How To Make Hunan Sauce
Combine the sauce ingredients in a small bowl: low sodium chicken broth, low sodium soy sauce, apple cider vinegar, sugar, honey, white ground pepper, chili paste (Sambal Oelek – or tobanjan, or a reduced amount of gochujang), oyster sauce, and cornstarch. Whisk until the sauce is smooth then place over the chicken wing portions (in either a ziploc bag or a bowl) and refrigerate to marinate for at least 30 minutes.
*In a pinch you can use sriracha although I would recommend against it.
**The Sambal Oelek can be found in the Asian section at most Walmart and grocery stores.
How To Make Hunan Chicken Wings
- Preheat oven to 400 ºF (205 ºC) and place marinated chicken on a parchment paper lined baking sheet (or a greased baking dish). Remove the chicken from the refrigerated bag or container, saving the excess sauce to heat up and coat the chicken wings with during cooking.
- Place the chicken in the oven and cook for 45-50 minutes or until no longer pink inside. While cooking the wings, heat up the excess sauce over medium heat in a small saucepan until it comes to a low boil. Remove from heat and set aside.
- Coat the chicken with the sauce (also half way through cooking, if desired) 5 minutes before it is done. Finish with the extra sauce coated on your wings, remove from the oven and serve immediately.
- Garnish with sliced green peppers, sliced chili peppers, or sesame seeds, if desired.
📖 Recipe Card
Hunan Chicken Wings
Ingredients
- 2 lbs chicken wings (or wing sections or drummies)
Hunan Sauce
- ¼ cup low sodium chicken broth
- 1 ½ tablespoon low sodium soy sauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon sugar
- 2 tablespoon chili paste (we use Sambal Oelek)
- 1 tablespoon oyster sauce
- 2 tablespoon honey
- 1 teaspoon cornstarch
(Note: 2x or 3x only changes the ingredient list)
Instructions
Hunan Sauce
- Combine sauce ingredients: chicken broth, chili paste, honey, soy sauce, oyster sauce, apple cider vinegar, sugar and cornstarch. Whisk until smooth then place over the chicken wing portions (in a ziploc bag or a bowl) and refrigerate to marinate for at least 30 minutes.
Hunan Chicken Wings
- Preheat oven to 400 degrees F (205 degrees C) and place marinated chicken on a parchment paper lined baking sheet (or a greased baking dish). Remove the chicken from the refrigerated bag or container, saving the excess sauce to heat up and coat the chicken wings with during cooking.
- Place the chicken in the oven and cook for 45-50 minutes or until no longer pink inside. While cooking the wings, heat up the excess sauce over medium heat in a small saucepan until it comes to a low boil. Remove from heat and set aside.
- Coat the chicken with the sauce (also half way through cooking, if desired) 5 minutes before it is done. Finish with the extra sauce coated on your wings, remove from the oven and serve immediately.
- Garnish with sliced green peppers, sliced chili peppers, or sesame seeds, if desired.
Nutrition
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