Sticky Wings and Black Bean Noodles – Bold Flavors, One Plate

• 1½ lb (≈700 g) chicken wings (flats + drumettes)

• 2 Tbsp vegetable or canola oil

• 3 garlic cloves, minced

• 1 Tbsp minced ginger

• ¼ cup soy sauce

• 1 Tbsp oyster sauce

• 2 Tbsp honey or brown sugar

• 2 Tbsp mirin or rice wine (optional)

• ⅓ cup water or chicken broth

• 1 Tbsp sesame oil

• 2 scallions, sliced for garnish

For the black bean noodles

• 8 oz (≈225 g) fresh or dried wheat noodles (lo mein, udon or Chinese egg noodles)

• 2 Tbsp fermented black bean paste (chunjang) or Chinese black bean sauce Nomadette+1

• 1 Tbsp vegetable oil

• 1 onion, diced

• 1 carrot, julienned

• ½ cup peas or zucchini cubes (optional)

• 1 Tbsp light soy sauce

• 1 tsp sugar

• ½ cup water or chicken broth

Garnish & finishing

• Sesame seeds

• Sliced cucumber or scallion for freshness

• Chili flakes (optional for heat)

Instructions

Step 1: Prepare the sticky wings

1. Pre‑heat oven to 425 °F (≈220 °C) or prepare a large skillet if pan‑frying.

2. Pat chicken wings dry. Toss with oil, salt and pepper. Arrange in a single layer on a baking sheet or in skillet. Bake or fry until golden and cooked through (~20‑25 minutes in oven, turning once) or ~10 12 minutes per side in skillet.

3. Meanwhile, in a small bowl combine soy sauce, oyster sauce, honey/brown sugar, mirin (if using), water/broth, sesame oil, garlic and ginger.

4. When wings are nearly done, pour sauce over them and return to oven/skillet for another ~5–8 minutes until sauce reduces and becomes sticky/glazed. Remove and garnish with sliced scallions and sesame seeds.

Step 2: Cook the black bean noodles

5. Cook noodles according to package instructions. Drain and set aside.

6. In a wok or large skillet, heat oil over medium‑high heat. Add onion, carrot and optional zucchini/peas. Stir‑fry 2–3 minutes until tender.

7. Add the black bean paste (chunjang) and stir for ~1 minute until fragrant. Then add light soy sauce, sugar and water/broth. Stir to make a sauce.

8. Add the drained noodles into the skillet, toss to coat with the sauce and vegetables. Cook for ~1‑2 minutes more until everything is heated through and well‑combined.

Step 3: Serve together

9. Plate the noodles in a large serving dish or individual bowls. Arrange the sticky glazed wings on top or along beside the noodles. Garnish with cucumber slices, extra scallions and chili flakes if desired.

Tips for Success

• If using frozen wings, let them thaw and pat them very dry—moisture prevents crisping.

• Use good quality black bean paste (chunjang) for the noodles; some value versions note the paste must be stir‑fried until fragrant to remove bitterness. Nomadette+1

• Don’t overcrowd wings in the pan—space them so they crisp and the sauce can coat properly.

• For the noodles, don’t add too much liquid at once; you want the sauce to cling to the noodles, not pool.

• Serve immediately after finishing, because the wings are at their best when sticky‑fresh and the noodles are hot.

Variations

• Spicy version: Add chilli garlic sauce or ½ tsp of chilli flakes to the wing glaze or to the noodle sauce.

• Vegetable boost: Add chopped bok choy, bell pepper, or mushrooms to the noodle stir‑fry.

• Two‑tier serving: Serve wings as appetizer & black bean noodles as main.

• Air fryer wings: If you have an air fryer, cook the wings at 400 °F for ~20 minutes, then finish them in sauce as above for a crispier finish.

Ingredient Substitutions

• Chicken wings: Use drumsticks or chicken thighs if preferred; adjust cooking time accordingly.

• Oyster sauce: Replace with hoisin sauce or extra soy sauce + a bit of sugar for a vegetarian version (but wings are meat‑based).

• Black bean paste: If unavailable, you could use fermented black beans plus soy sauce, though the flavour will differ slightly.

• Noodles: Use rice noodles or soba for variation; just ensure cooking time adjusted.

• Gluten‑free version: Use tamari instead of soy sauce; check black bean paste for gluten content.

Storage & Reheating

• Storage: Store wings and noodles in separate airtight containers in the fridge for up to 2–3 days. (Wings glazed will remain good; noodles should be eaten sooner for best texture.)

• Reheating: Reheat wings in oven at 375 °F for ~10 minutes until warmed and sauce slightly re‑glazed. Reheat noodles in skillet with a splash of water or broth, tossing to refresh texture.

• Avoid: Microwaving wings may soften the glaze too much; better in oven or skillet.

What to Serve With These Sticky Wings and Black Bean Noodles

Side dish ideas

• A simple cucumber salad with rice vinegar and sesame oil to offset richness.

• Steamed broccoli or bok choy for freshness and green contrast.

Garnish & drink pairings

• Garnish with fresh cucumber slices, scallions and sesame seeds for visual and flavour contrast.

• Drink pairing: A cold lager, crisp white wine (like Sauvignon Blanc) or iced green tea—something that will cut through the rich sauce.

Nutrition Facts

(Estimate per serving, assuming 4 servings)

• Calories: ~650‑700 kcal

• Protein: ~40‑45 g

• Carbohydrates: ~55‑60 g

• Fat: ~30‑35 g
  Note: Values vary based on wings size, amount of sauce, noodle portion and oil used.

FAQs

Can I use boneless chicken pieces instead of wings?

Yes—boneless chicken thighs or breasts work fine; adjust cooking time until chicken is cooked through (~165 °F internal), then glaze as directed.

My wings didn’t get sticky enough—what happened?

Probably sauce wasn’t reduced enough. Continue to cook uncovered after sauce addition until the liquid thickens and coats the wings.

I don’t have black bean paste—what else can I use?

You can use fermented black beans (rinse and mash) plus soy sauce and a little shiitake or mushroom seasoning, but flavour will differ from authentic black‑bean noodles.

Can this be made ahead of time?

You can prepare the wings and noodle components ahead, but reheat and glaze the wings just before serving to retain stickiness and freshness.

Related Recipes

• Try our “Korean Jajangmyeon (Black Bean Noodles) with Pork” for a classic version. Nomadette+1

• Explore our “Sticky Soy‑Glazed Chicken Wings” for wing‑only version. Andrew Zimmern

Conclusion

With this sticky wings and black bean noodles recipe, you’re ready to bring bold, savoury Asian‑inspired flavours to your table in one dish. The sticky, caramelised wings pair beautifully with the deep, umami‑rich black bean noodles for an elevated meal that’s still approachable. Get your sauce at the ready, noodles cooking and prepare to impress.