Chinese Five Spice Chicken Wings with Honey-Soy Dipping Sauce
Crispy oven or grilled wings tossed in five spice and cayenne, served with a honey-soy garlic-ginger dip. Ready in about 30 minutes.
The recipe was written for the oven, but is delicious on the grill too.
Yield: 4 servings
- Roast wings at 500 degrees Fahrenheit for about 25 minutes, flipping once, until internal temp reaches 165 F and skin is browned.
- Simmer honey, soy, garlic, and ginger for about 10 minutes to make the dipping sauce; it will thicken as it cools.
- For extra crisp, pat wings dry and use a wire rack. For grill cooking, avoid basting with sugary sauce until the end to prevent burning.
Spices
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Preparation Instructions:
Preheat oven to 500 degrees Fahrenheit.
Place the wings in a large bowl. Sprinkle five spice powder and cayenne on the wings, add a few pinches of salt and black pepper. Rub the mixture into all the wings until no more loose spices remain.
Line the wings 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. Flip wings over halfway through the cooking process.
While the wings are cooking, make the sauce. Add the honey, soy sauce, garlic, ginger, and water to a small pot. Bring it to a boil and reduce the heat to low letting it simmer for 10 minutes or until slightly reduced and thickened. Remove the sauce from the heat and let it cool. It will continue to thicken as it cools.
Remove wings from the oven and let cool. Dip wings into sauce and enjoy.
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Frequently Asked Questions
How long and what temperature to cook the wings in the oven?
Roast at 500 degrees Fahrenheit for about 25 minutes, flipping once halfway through. Check that the internal temperature is 165 F and the skin is browned and crispy. Space the wings so air can circulate for even crisping.
Can I make these on the grill instead of the oven?
Yes. Cook over medium-high heat, about 8 to 12 minutes per side depending on wing size, until done. Avoid brushing the honey-soy sauce on while cooking because sugar burns. Brush or dip the wings in sauce after they are cooked.
How do I thicken the honey-soy dipping sauce if it is too thin?
Simmer the sauce a few more minutes to reduce it. If you need faster thickening, stir in a small cornstarch slurry made from 1 teaspoon cornstarch mixed with 1 tablespoon cold water, then simmer until it thickens.
Any tips for extra crispy wings?
Pat wings very dry before seasoning, arrange them on a wire rack over a baking sheet, and roast high at 500 degrees Fahrenheit. For extra crunch, you can lightly toss wings with a small amount of baking powder before seasoning. Do not coat wings with sauce before roasting.
Can I make these ahead and how should I store leftovers?
Yes. The sauce can be refrigerated for up to 1 week. Cooked wings keep in the fridge for 3 to 4 days and freeze up to 2 months. Reheat in a 350 F oven for 10 to 15 minutes or in an air fryer for 5 to 8 minutes to restore crispness.
I do not have Chinese five spice. What can I use instead?
Use a simple blend: about 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon ground fennel or anise, and a pinch of ground star anise or black pepper. Or use a store bought five spice if available.
How do I control the spiciness of the wings?
The recipe uses 1 tablespoon cayenne for two pounds of wings, which is fairly spicy. Reduce cayenne to 1 teaspoon for mild heat, or add more to taste. You can also add chili flakes or sriracha to the dipping sauce for extra heat.
How long and what temperature to cook the wings in the oven?
Roast at 500 degrees Fahrenheit for about 25 minutes, flipping once halfway through. Check that the internal temperature is 165 F and the skin is browned and crispy. Space the wings so air can circulate for even crisping.
Can I make these on the grill instead of the oven?
Yes. Cook over medium-high heat, about 8 to 12 minutes per side depending on wing size, until done. Avoid brushing the honey-soy sauce on while cooking because sugar burns. Brush or dip the wings in sauce after they are cooked.
How do I thicken the honey-soy dipping sauce if it is too thin?
Simmer the sauce a few more minutes to reduce it. If you need faster thickening, stir in a small cornstarch slurry made from 1 teaspoon cornstarch mixed with 1 tablespoon cold water, then simmer until it thickens.
Any tips for extra crispy wings?
Pat wings very dry before seasoning, arrange them on a wire rack over a baking sheet, and roast high at 500 degrees Fahrenheit. For extra crunch, you can lightly toss wings with a small amount of baking powder before seasoning. Do not coat wings with sauce before roasting.
Can I make these ahead and how should I store leftovers?
Yes. The sauce can be refrigerated for up to 1 week. Cooked wings keep in the fridge for 3 to 4 days and freeze up to 2 months. Reheat in a 350 F oven for 10 to 15 minutes or in an air fryer for 5 to 8 minutes to restore crispness.
I do not have Chinese five spice. What can I use instead?
Use a simple blend: about 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon ground fennel or anise, and a pinch of ground star anise or black pepper. Or use a store bought five spice if available.
How do I control the spiciness of the wings?
The recipe uses 1 tablespoon cayenne for two pounds of wings, which is fairly spicy. Reduce cayenne to 1 teaspoon for mild heat, or add more to taste. You can also add chili flakes or sriracha to the dipping sauce for extra heat.
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