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Five-Spice Chicken Wings

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Appetizer
Cuisine: Chinese
Ingredients Method Notes

Ingredients
  

  • 1 kg 2.2 lb chicken wings
  • 1½ tablespoons gluten-free soy sauce or tamari
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 2 teaspoons Chinese five-spice powder
  • 3 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 teaspoon rice vinegar
  • ½ teaspoon black pepper
  • 1 tablespoon cornstarch
  • 1 tablespoon vegetable oil
  • 2 green onions sliced
  • Sesame seeds optional

Method
 

  1. Prepare the marinade: In a large bowl, combine tamari, sesame oil, honey, five-spice powder, garlic, ginger, rice vinegar, and black pepper.
  2. Marinate the wings: Add the chicken wings and toss until evenly coated. Cover and refrigerate for at least 30 minutes.
  3. Preheat the oven: Heat the oven to 220°C (425°F). Line a baking sheet with parchment paper and place a wire rack on top if available.
  4. Coat the wings: Remove the wings from the marinade and lightly toss them with cornstarch and vegetable oil. Arrange them in a single layer without overcrowding.
  5. Bake: Bake for 20 minutes, then turn the wings. Continue baking for another 12–15 minutes until golden, crispy, and fully cooked.
  6. Finish: For extra caramelization, broil or grill the wings for 1–2 minutes, watching carefully so the honey does not burn.
  7. Garnish: Sprinkle with sliced green onions and sesame seeds before serving.
  8. Serve: Enjoy hot with steamed rice, cucumber salad, or a gluten-free dipping sauce.

Notes

Pat the wings dry before marinating and coat them lightly with cornstarch for an extra-crispy finish.