Introduction
When you crave something rich, saucy and satisfying, these sticky wings and black bean noodles hit the spot. The wings are glazed in a sweet‑savory sauce until sticky and caramelised, while the noodles soak up a deep, umami‑rich black bean sauce. Put them together and you’ve got a meal that’s dramatic, flavourful and shareable.
Why You’ll Love These Sticky Wings and Black Bean Noodles
What makes this dish special
The sticky wings get that glossy, deep flavour thanks to a reduction of soy, sweetener and aromatics. The sauce for noodles features fermented black bean paste (chunjang) which gives that signature bold “black bean noodles” taste. One reference notes for wings: “The best versions of this dish … cook chicken wings until golden, then add soy, oyster sauce, sugar and water and reduce to a thick glaze.” Andrew Zimmern For the noodles: “Jajangmyeon … characterised by the glossy, thick black paste” made from chunjang. Nomadette+1
How this sticky wings and black bean noodles dish delivers ease & flavour
Despite its big flavour, you can have this on the table in under an hour. The components are straightforward: season and bake or pan‑fry wings; cook noodles and stir up the black bean sauce; combine or serve side‑by‑side. Great for an elevated weeknight dish or for impressing guests.
