Best 9 Five Spices Chicken Wings Recipes

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When it comes to finger-licking good chicken wings, the "Five Spices Chicken Wings" recipe stands out as a true culinary delight. This tantalizing dish blends the harmonious flavors of five aromatic spices, creating a taste experience that will captivate your senses. With a crispy outer layer and succulent, juicy meat, these wings are guaranteed to become a favorite among family and friends. Get ready to embark on a culinary journey as we delve into the secrets of creating the ultimate "Five Spices Chicken Wings" that will leave you craving for more.

Let's cook with our recipes!

EXOTIC FIVE-SPICE CHICKEN WINGS



Exotic Five-Spice Chicken Wings image

Savor the flavors you crave! These distinctive wings deliver a sweet, salty and slightly spicy taste with every bite. -Barb Miller, Oakdale, Minnesota

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 2 dozen.

Number Of Ingredients 10

12 chicken wings (about 3 pounds)
1 cup honey
1/2 cup canola oil
2 tablespoons reduced-sodium soy sauce
4 teaspoons Chinese five-spice powder
4 teaspoons minced fresh gingerroot
2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
Sesame seeds and sliced green onions, optional

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.

Nutrition Facts :

FIVE-SPICE CHICKEN WINGS



Five-Spice Chicken Wings image

Marinated chicken wings and drumettes are baked until crispy in this appetizer recipe with an Asian flair.

Provided by LIKEN74

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 9h5m

Yield 4

Number Of Ingredients 10

4 cloves garlic, minced
3 green onions, chopped
1 tablespoon sugar
1 tablespoon Chinese five-spice powder
2 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons sweet chili sauce
1 pinch salt to taste
16 chicken wings
2 limes, quartered

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.

Nutrition Facts : Calories 322.6 calories, Carbohydrate 14.1 g, Cholesterol 77.3 mg, Fat 18.3 g, Fiber 1.6 g, Protein 26.3 g, SaturatedFat 5 g, Sodium 1161.5 mg, Sugar 6.9 g

FIVE-SPICE CHICKEN WINGS



Five-Spice Chicken Wings image

Bird is the word when it comes to these 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. -Crystal Jo Bruns, Iliff, Colorado

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield about 3 dozen.

Number Of Ingredients 9

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

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.

Nutrition Facts : Calories 52 calories, Fat 3g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 81mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.

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



Spicy Chinese Five-Spice Rubbed Chicken Wings with Creamy Cilantro Dipping Sauce image

As much as I love the classic, tangy wings, I have to say these are right up there with them. These couldn't get much easier either. All I do is rub the wings all over with a hot Chinese five spice rub and bake them in a really hot oven.

Provided by Dave Lieberman

Categories     appetizer

Time 45m

Yield 40 wings

Number Of Ingredients 11

40 chicken wing pieces or 20 whole chicken wings
2 tablespoons Chinese five- spice powder
3 teaspoons cayenne pepper
Kosher salt and freshly ground black pepper
Creamy Cilantro Dipping Sauce, recipe follows
1/3 cup chopped fresh cilantro leaves
1/4 cup light sour cream
1/4 cup mayonnaise
1/4 cup yogurt
1/2 lemon, juiced
Kosher salt and freshly ground black pepper

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



Five-Spice Chicken Wings image

Serve these wings with the hot-and-sour coleslaw.

Categories     Chicken     Broil     Quick & Easy     Spice     Summer     Gourmet

Yield 4 main-course servings

Number Of Ingredients 5

1 1/2 teaspoons minced garlic
1 1/2 teaspoons Chinese five-spice powder
1 1/4 teaspoons salt
1 1/2 teaspoons soy sauce
3 lb chicken wings (about 16)

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



Five-Spices Chicken Wings image

From the issue of August 2006, Coup de Pouce. They are made on the BBQ. There is 2 hours time for marinade.

Provided by Boomette

Categories     Chicken

Time 43m

Yield 35 serving(s)

Number Of Ingredients 10

3 lbs chicken wings
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons rice vinegar
1 tablespoon five-spice powder
1 tablespoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon fresh black pepper
2 garlic cloves, finely minced
3 tablespoons liquid honey

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



Five Spice Chicken Wings image

Make and share this Five Spice Chicken Wings recipe from Food.com.

Provided by dicentra

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/2 teaspoons minced garlic
1 1/2 teaspoons Chinese five spice powder
1 1/4 teaspoons salt
1 1/2 teaspoons soy sauce
3 lbs chicken wings (about 16)

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.

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



Spicy Chinese Five-Spice-Rubbed Chicken Wings with Creamy Cilantro Dipping Sauce image

Provided by Dave Lieberman

Categories     appetizer

Time 45m

Yield 40 wings

Number Of Ingredients 11

40 chicken wing pieces or 20 whole chicken wings
2 tablespoons Chinese five-spice powder
1 tablespoon cayenne pepper
Kosher salt and freshly ground black pepper
Creamy Cilantro Dipping Sauce, recipe follows
1/3 cup chopped fresh cilantro leaves
1/4 cup light sour cream
1/4 cup mayonnaise
1/4 cup yogurt
1/2 lemon, juiced
Kosher salt and freshly ground black pepper

Steps:

  • Preheat 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.
  • Place the wings in a large bowl. Sprinkle five-spice powder and cayenne on the wings; add generous pinches of salt and about 15 grinds of black pepper. Rub the mixture into all the wings until no more loose rub remains.
  • 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.

FRIED CHINESE FIVE-SPICE CHICKEN WINGS



Fried Chinese Five-Spice Chicken Wings image

Categories     Chicken     Appetizer     Braise     Fry     Marinate     Cocktail Party     Super Bowl     Poker/Game Night     Party     Gourmet

Yield Serves 6 as an hors d'oeuvre or 4 as a main course

Number Of Ingredients 11

3 pounds chicken wings (12 to 14)
1 onion
a 1 1/2-inch piece peeled fresh gingerroot
2 tablespoons soy sauce (preferably Kikkoman)
1‚ tablespoons medium-dry Sherry
1 tablespoon Chinese five-spice powder
1 tablespoon sugar
2 tablespoons plus 1 teaspoon coarse salt
2 teaspoons freshly ground black pepper, or to taste
1/2 cup cornstarch
6 cups vegetable oil

Steps:

  • Cut off wing tips, reserving for another use, and halve wings at joint. Coarsely chop onion and finely chop gingerroot. In a large sealable plastic bag combine onion, gingerroot, soy sauce, Sherry, five-spice powder, sugar, and 1 teaspoon salt. Add wings and seal bag, pressing out excess air. Turn bag until wings are completely coated. Marinate chicken wings in bag in a large bowl, chilled, turning bag once, 2 hours.
  • Preheat oven to 350°F.
  • Transfer wings and marinade to a roasting pan or large shallow baking pan and bake, covered with foil, in middle of oven 1 hour. Cool wings until they can be handled and drain in a colander, discarding marinade. Wings may be prepared up to this point 1 day ahead and chilled, covered.
  • Reduce temperature to 250°F.
  • In a small serving bowl combine remaining 2 tablespoons salt and pepper. Put cornstarch in a small bowl and dredge each wing, knocking off excess cornstarch and transferring to a shallow pan. In a 5- to 6-quart heavy kettle heat oil until a deep-fat thermometer registers 370°F. Working in batches of 6 or 7, fry wings in oil until golden brown, about 3 minutes, and with a slotted spoon transfer to paper towels to drain. Keep wings warm on a baking sheet in oven. Fry remaining wings in same manner, returning oil to 370°F. between batches.
  • Serve wings with salt and pepper mixture.

Tips:

  • Choose the right chicken wings: Look for wings that are plump and have a good amount of meat on them. Avoid wings that are too small or have a lot of fat.
  • Use a good quality five-spice powder: This is the key ingredient in this recipe, so make sure you use a good quality powder. Look for a powder that is made with a variety of spices, including star anise, cloves, cinnamon, fennel, and pepper.
  • Marinate the chicken wings for at least 30 minutes: This will help the flavors of the five-spice powder to penetrate the meat.
  • Cook the chicken wings over low heat: This will help to keep the wings moist and juicy.
  • Serve the chicken wings with your favorite dipping sauce: Some popular choices include sweet and sour sauce, honey garlic sauce, and ranch dressing.

Conclusion:

Five-spice chicken wings are a delicious and easy-to-make appetizer or snack. They are perfect for parties or gatherings. With a few simple ingredients, you can create a dish that is sure to please everyone. So next time you are looking for a new recipe to try, give five-spice chicken wings a try. You won't be disappointed!

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