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cantonese chicken wings
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5 from 1 vote

Cantonese Chicken Wings

Tangy tasty full chicken wings with blacked skin and a super easy sauce.
Prep Time25 mins
Cook Time40 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Asian
Servings: 4


  • 12 full chicken wings not the separated pieces
  • 2 Tbsp cooking oil not olive oil
  • 2 Tbsp soya sauce
  • 2 Tbsp brown sugar
  • 2 tsp chili powder
  • 2 tsp celery seed
  • pinch of salt if using reduced sodium soya sauce
  • 1 can tomato soup
  • 1/3 cup vinegar
  • 1 tsp Sriracha Sauce optional


  • Combine cooking oil and soya sauce. Brush over entire surface of both sides of the chicken wings. Arrange wings main skin side up in oven safe baking dish.
  • Sprinkle brown sugar over the wings. Reserve half for the other side.
  • Combine chili powder and celery seed. Sprinkle half of the mixture over the top side of the wings.
  • Broil wings near the top of the oven, watching closely so they don't burn too much. You want them to blacken as evenly as possible. Move wings around to maximize blackening areas.
  • Turn wings over once tops are well blackened, sprinkle remaining brown sugar then spice mix over top. Return to broiler and blacked other side.
  • Adjust oven to 325 degrees set to bake. Mix together tomato soup and vinegar. Add Sririacha sauce for extra heat if desired. Turn wings so best skin side is facing up. Pour sauce evenly over top, stirring oil and spices from the bottom into the sauce and spooning over wings.
  • Bake uncovered in centre of the oven for about 40 minutes until sauce is thickening and bubbling.
  • Serve with rice if desired.