Five-Spice Chicken Wings

Stunning Expressions

Five-Spice Chicken Wings

They’re baked to a perfect golden brown and hum with mild, delicious Asian spices. Thanks to an overnight marinade, the chicken inside stays tender while the skin maintains that signature crunch. Taste of Home

  • 3 1/2 pounds pounds chicken wings
  • 3 green onions, chopped
  • 2 tbsp sweet chili sauce
  • 2 tbsp reduced-sodium soy sauce
  • 2 tbsp fish sauce or additional soy sauce
  • 4 garlic cloves, minced
  • 1 tbsp sugar
  • 1 tbsp Chinese five-spice powder
  • 2 medium limes, cut into wedges

  1. Cut chicken wings into three sections; discard wing tip sections. Combine the onions, chili sauce, soy sauce, fish sauce, garlic, sugar and five-spice powder in a large resealable plastic bag. Add wings; seal bag and toss to coat. Refrigerate 8 hours or overnight.

    Drain chicken, discarding marinade. Place wings in a greased 15 x 10 x 1-in. baking pan.

    Bake at 425° for 25-30 minutes or until no longer pink, turning every 10 minutes. Squeeze lime wedges over wings.