Five-Spice Chicken Wings

Total Time

Prep: 20 min. + marinating Bake: 25 min.


about 3 dozen

Updated: Feb. 14, 2024
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
Five-Spice Chicken Wings Recipe photo by Taste of Home


  • 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
  • Optional: sweet chili sauce, sliced green onions and toasted sesame seeds


  1. Preheat the oven to 425°. Cut chicken wings into 3 sections; discard wing tip sections. Combine the onions, chili sauce, soy sauce, fish sauce, garlic, sugar and five-spice powder in a large container. Add wings and toss to coat. Cover and refrigerate 8 hours or overnight.
  2. Drain chicken, discarding marinade. Place wings in a greased 15x10x1-in. baking pan.
  3. Bake for 25-30 minutes or until no longer pink, turning every 10 minutes. Squeeze lime wedges over wings; if desired, top with green onions and sesame seeds and serve with sweet chili sauce.
Whole Chicken Wings
Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.

Nutrition Facts

1 piece: 52 calories, 3g fat (1g saturated fat), 14mg cholesterol, 81mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 5g protein.