Exotic Five-Spice Chicken Wings Recipe

Exotic Five-Spice Chicken Wings Recipe
Exotic Five-Spice Chicken Wings Recipe photo by Taste of Home
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Exotic Five-Spice Chicken Wings Recipe

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Savor the flavors you crave! These distinctive wings deliver a sweet, salty and slightly spicy taste with every bite. —Barb Miller, Oakdale, Minnesota
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + marinating Bake: 40 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + marinating Bake: 40 min.

Ingredients

  • 12 chicken wings (about 3 pounds)
  • 1 cup honey
  • 1/2 cup canola oil
  • 2 tablespoons reduced-sodium soy sauce
  • 4 teaspoons Chinese five-spice powder
  • 4 teaspoons minced fresh gingerroot
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • Sesame seeds and sliced green onions, optional

Directions

Using a sharp knife, cut through the two wing joints; discard wing tips. In a small bowl, whisk honey, oil, soy sauce, five-spice powder, ginger, salt, garlic powder and cayenne until blended. Pour 1 cup into a large resealable plastic bag. Place chicken wings in bag; seal bag and turn to coat. Refrigerate 4 hours. Cover and refrigerate remaining marinade.
Preheat oven to 400°. Drain chicken, discarding marinade. Place wings on a rack in a foil-lined 15x10x1-in. baking pan. Bake, uncovered, 25 minutes, turning once. Bake 15-20 minutes longer or until chicken juices run clear, turning and basting occasionally with reserved marinade. If desired, sprinkle with sesame seeds and onions. Yield: 2 dozen.
Originally published as Exotic Five-Spice Chicken Wings in Taste of Home Christmas Annual Annual 2016, p111

  • 12 chicken wings (about 3 pounds)
  • 1 cup honey
  • 1/2 cup canola oil
  • 2 tablespoons reduced-sodium soy sauce
  • 4 teaspoons Chinese five-spice powder
  • 4 teaspoons minced fresh gingerroot
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • Sesame seeds and sliced green onions, optional
  1. Using a sharp knife, cut through the two wing joints; discard wing tips. In a small bowl, whisk honey, oil, soy sauce, five-spice powder, ginger, salt, garlic powder and cayenne until blended. Pour 1 cup into a large resealable plastic bag. Place chicken wings in bag; seal bag and turn to coat. Refrigerate 4 hours. Cover and refrigerate remaining marinade.
  2. Preheat oven to 400°. Drain chicken, discarding marinade. Place wings on a rack in a foil-lined 15x10x1-in. baking pan. Bake, uncovered, 25 minutes, turning once. Bake 15-20 minutes longer or until chicken juices run clear, turning and basting occasionally with reserved marinade. If desired, sprinkle with sesame seeds and onions. Yield: 2 dozen.
Originally published as Exotic Five-Spice Chicken Wings in Taste of Home Christmas Annual Annual 2016, p111

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