Best 6 Five Spices Chicken Wings Recipes

EXOTIC FIVE-SPICE CHICKEN WINGS

Steps:

• 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.

SPICY CHINESE FIVE-SPICE RUBBED CHICKEN WINGS WITH CREAMY CILANTRO DIPPING SAUCE

Steps:

• Preheat your oven to 500 degrees F.
• If you have whole chicken wings, cut off wingtips and cut the wings in half at the joint. Discard wingtips or freeze to make stock at a later time.
• Place the wings in a large bowl. Sprinkle five-spice powder and cayenne on the wings, add a few pinches of salt and about 15 grinds of black pepper. Rub the mixture into all the wings until no more loose rub remains. Wash your hands.
• Line the wing pieces up on a baking sheet so the side of the wing that has the most skin is facing up. Roast until cooked through, browned and crispy, about 25 minutes. Serve hot with Creamy Cilantro Dipping Sauce.
• Combine ingredients in mixing bowl. Whisk ingredients to incorporate them fully and season with salt and pepper, to taste.

FIVE-SPICE CHICKEN WINGS

Steps:

• Preheat broiler and oil rack of a broiler pan.
• Stir together garlic, five-spice powder, salt, and soy sauce in a large bowl.
• Cut off and discard tips from chicken wings with kitchen shears or a large heavy knife, then halve wings at joint. Pat dry and add to spice mixture, tossing to coat.
• Arrange wings in 1 layer on broiler pan and broil 6 to 7 inches from heat, turning over once, until browned and cooked through, 16 to 20 minutes total.

FIVE-SPICE CHICKEN WINGS

Steps:

• Whisk together the garlic, green onion, sugar, five-spice powder, fish sauce, soy sauce, chili sauce, and salt in a bowl. Arrange the chicken pieces in a shallow, non-metallic dish. Spoon the sauce mixture over the chicken to evenly coat. Cover the dish with plastic wrap and refrigerate 8 hours or overnight.
• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
• Arrange the marinated chicken on the prepared baking sheet.
• Bake in the preheated oven until crispy, about 45 minutes. Serve with lime wedges on the side.

FIVE-SPICES CHICKEN WINGS

Steps:

• Cut the tips of chicken wings and throw them away. Cut the chicken wings in two at the joints.
• In a big bowl, mix remaining ingredients, except the honey.
• Add chicken wings and flip to coat well.
• Cover and let marinate 2 hours in the fridge. (You can do this step one day ahead and cover them. They will be good until the next day).
• Put the barbecue to medium heat.
• Put the chicken wings on a greased grill or in a grill basket.
• Close the cover of barbecue and cook for about 25 minutes or until chicken wings are crispy and juice runs clear when poking with a fork. (MAKE SURE TO FLIP THEM SOMETIMES).
• Baste chicken wings with honey, close cover of barbecue and keep cooking 3 minutes (flip them one time).

FIVE SPICE CHICKEN WINGS

Steps:

• Preheat broiler and oil rack of a broiler pan.
• Stir together garlic, five-spice powder, salt, and soy sauce in a large bowl.
• Cut off and discard tips from chicken wings with kitchen shears or a large heavy knife, then halve wings at joint.
• Pat dry and add to spice mixture, tossing to coat.
• Arrange wings in 1 layer on broiler pan and broil 6 to 7 inches from heat, turning over once, until browned and cooked through, 16 to 20 minutes total.