Five Spice Chicken Wings Recipes

STICKY CHINESE CHICKEN WINGS

Steps:

• Mix Marinade ingredients.
• Place wings in large bowl, pour over Marinade and toss well. Set aside for 10 minutes - do not marinate for longer than 1 hour. (Note 3)
• Preheat the oven to 180C/350F.
• Line baking tray with foil then greaseproof paper (you'll thank me later).
• Shake excess marinade off wings (but reserve the marinade) and spread on baking tray - can be fairly snug but not super squished (use 2 trays if needed).
• Bake 45 - 50 minutes, basting with a brush at 25 minutes and 35 minutes, using the reserved marinade and juieces on the tray.
• The meat should be able to be pulled off the bones quite easily, they should be just starting to char on the edges and a sticky, dark red/golden colour all over.
• Sprinkle with garnishes - coriander/cilantro leaves, sesame seeds, chilli, sliced shallots/scallions - then serve!

FIVE-SPICE CHICKEN WINGS

Steps:

• 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., Drain chicken, discarding marinade. Place wings in a greased 15x10x1-in. baking pan., Bake at 425° for 25-30 minutes or until no longer pink, turning every 10 minutes. Squeeze lime wedges over wings.

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.

EXOTIC FIVE SPICE CHICKEN WINGS

Steps:

• 1. Heat oven to 400 degrees.
• 2. Line a large baking dish with aluminum foil and spray with non-stick spray.
• 3. Prepare the wings by snipping the tip off the wing. Spread the wings out on a baking dish.
• 4. Add all of the other ingredients to a bowl and whisk briskly to incorporate all of the ingredients.
• 5. Baste all of the pieces of chicken with sauce.
• 6. Bake in oven 45-60 minutes, making sure to baste about every 15 minutes.
• 7. Flip wings over during the last 15 minutes of baking and baste again. Bake for the last 15 minutes.
• 8. Serve with any kind of dipping sauce you like. I always use "Three Cheese Ranch"... but it's up to you!

FIVE-SPICE MARINATED CHINESE CHICKEN WINGS

Steps:

• Remove the wing tips and separate the wings into flappers and drummies. Combine the five-spice powder, MSG, salt, sugar, rice wine, and soy sauce in a shallow bowl. Add the wings and toss to coat in the marinade. Cover the bowl and place the wings in the refrigerator for 1 hour. Heat the oil in a deep fryer to 360 degrees F. Place the egg white in a shallow bowl. Combine the cornstarch and baking powder in another shallow bowl. Coat the wings in the egg white, letting any excess drip off. Then dredge the wings in the cornstarch mixture and shake off any excess. Add the wings to the oil and cook for 3 minutes. Remove the wings from the oil with a slotted spoon and let drain on a wire rack over foil or a baking pan to catch any oil drips. Let the wings cool. Return the oil to 360 degrees F. Fry the wings a second time until crisp. Remove from the deep fryer with a slotted spoon and let drain. Serve hot.

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:

• 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.

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.

FIVE SPICE CHICKEN WINGS

Steps:

• Mix all the ingredients in a bowl, taste the marinade to see or you want to add a bit more five-spice powder, and hot sauce Add the chicken, mix well, cover and put in the fridge to marinate, at least 2 hours but I prefer 24 hours.
• When ready to bake remove the chicken from the fridge to get back to room temperature.
• Pre heat the oven 325F; line a baking tray with foil.
• Shake off the marinade, bake the wings for approx 1 hour until tender, baste them now and then with the marinade, and if desired finish them under the grill.

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-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).