Five-Spice Chicken Wings Recipe

5 3 4
Five-Spice Chicken Wings Recipe
Five-Spice Chicken Wings Recipe photo by Taste of Home
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Five-Spice Chicken Wings Recipe

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5 3 4
Publisher Photo
Bird is the word when it comes to these wings. They’re baked to a perfect golden brown and hum with mild, delicious Asian spices. Thanks to an overnight marinade, the chicken inside stays tender while the skin maintains that signature crunch. —Crystal Jo Bruns, Iliff, Colorado
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. + marinating Bake: 25 min.
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. + marinating Bake: 25 min.

Ingredients

  • 3-1/2 pounds chicken wings
  • 3 green onions, chopped
  • 2 tablespoons sweet chili sauce
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons fish sauce or additional soy sauce
  • 4 garlic cloves, minced
  • 1 tablespoon sugar
  • 1 tablespoon Chinese five-spice powder
  • 2 medium limes, cut into wedges

Directions

Cut chicken wings into three sections; discard wing tip sections. Combine the onions, chili sauce, soy sauce, fish sauce, garlic, sugar and five-spice powder in a large resealable plastic bag. Add wings; seal bag and toss to coat. Refrigerate 8 hours or overnight.
Drain chicken, discarding marinade. Place wings in a greased 15x10x1-in. baking pan.
Bake at 425° for 25-30 minutes or until no longer pink, turning every 10 minutes. Squeeze lime wedges over wings. Yield: about 3 dozen.
Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
Originally published as Five-Spice Chicken Wings in Simple & Delicious February/March 2013, p52

  • 3-1/2 pounds chicken wings
  • 3 green onions, chopped
  • 2 tablespoons sweet chili sauce
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons fish sauce or additional soy sauce
  • 4 garlic cloves, minced
  • 1 tablespoon sugar
  • 1 tablespoon Chinese five-spice powder
  • 2 medium limes, cut into wedges
  1. Cut chicken wings into three sections; discard wing tip sections. Combine the onions, chili sauce, soy sauce, fish sauce, garlic, sugar and five-spice powder in a large resealable plastic bag. Add wings; seal bag and toss to coat. Refrigerate 8 hours or overnight.
  2. Drain chicken, discarding marinade. Place wings in a greased 15x10x1-in. baking pan.
  3. Bake at 425° for 25-30 minutes or until no longer pink, turning every 10 minutes. Squeeze lime wedges over wings. Yield: about 3 dozen.
Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
Originally published as Five-Spice Chicken Wings in Simple & Delicious February/March 2013, p52

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Reviews forFive-Spice Chicken Wings

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JohnRascal2 User ID: 8492879 267599
Reviewed Jun. 3, 2017

"Glad to find a wing marinade that isn't too complicated. Did add more garlic. Definitely will make again. Also, added some lime juice to the marinade. Turned out great and yummy."

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habenaroman User ID: 7905288 242985
Reviewed Feb. 1, 2016

"Not bad."

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cindymarza User ID: 7391984 218648
Reviewed Jan. 23, 2015

"My whole family loved these wings. I made extra sauce that I set aside for them to dip"

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