Crispy Chinese Five-Spice Chicken Wings Recipe
Chicken wings marinated in a mix of five-spice powder, garlic, and soy sauce, then baked until the skin is deeply crispy. It’s a perfect dish for a party or movie night – in China, similar snacks are popular in bars and at street stalls, a bit like grilled wings where we live.
These wings combine the aromatic depth of Chinese five-spice with a sticky, caramelised glaze and extra-crispy skin. They’re easy to make in the oven yet taste like a bar snack straight from a street stall.
Chef's tips
Dry the wings very thoroughly before marinating – excess moisture prevents the skin from getting really crispy. For even better texture, you can leave the marinated wings uncovered in the fridge for an extra few hours so the skin dries slightly. Use a rack over a tray if possible: the hot air circulates better and the fat drips off, which also helps with crispiness.
How to serve
Serve piled high on a large platter, sprinkled generously with sesame seeds and chives. Add small bowls of chili sauce, sweet chili sauce, or a garlic yogurt dip. They go well with cold beer, iced tea, or sparkling water with lime. For a more filling meal, serve with jasmine rice and a quick stir-fried vegetable side.
Ingredients
- chicken wings cut at the joints, tips can be removed - 1 kg
- soy sauce - 4 tablespoons
- honey - 2 tablespoons
- rice vinegar - 1.5 tablespoons
- oil - 2 tablespoons
- Chinese five-spice powder Chinese blend; can be bought ready-made - 2 teaspoons
- garlic pressed - 4 cloves
- fresh ginger grated - 2 cm
- chili flakes optional, for heat - 0.5 teaspoons
- salt to taste - 0.5 teaspoons
- white sesame seeds for sprinkling after baking - 1 tablespoon
- chives chopped, for serving - 2 tablespoons
Preparation
- Wash the wings and pat them dry with paper towels. If they are whole, cut them at the joints into two parts; you can cut off the tips and save them for stock.
- In a large bowl, mix the soy sauce, honey, rice vinegar, oil, five-spice powder, garlic, ginger, chili flakes, and salt. Stir until the honey dissolves.
- Add the wings to the marinade and coat each piece thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight.
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper or set a rack over the tray so the fat can drip down.
- Arrange the wings in a single layer, skin side up. Reserve the remaining marinade.
- Bake the wings for about 35–40 minutes, until well browned and crispy. Halfway through baking (after about 20 minutes), brush them with some of the remaining marinade and turn them over. After another 10 minutes, turn them skin side up again and brush with the rest of the marinade.
- If you want the skin even crispier, turn on the grill function for the last 3–5 minutes, watching carefully so the wings don’t burn.
- After removing from the oven, sprinkle the wings with sesame seeds and chopped chives. Serve hot.
Storage
Przechowuj w lodówce w szczelnym pojemniku. Podgrzewaj w piekarniku w 180°C przez 10–15 minut, aby skórka znów była lekko chrupiąca. Po rozmrożeniu nie zamrażaj ponownie.
