Chicken Wings Five Recipe
Make Chicken Wings Five Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Wings
Five-Spice Sauce
Finishing & Garnish
Method
Wings
- 1
Prep and dry
Pat the wings dry with paper towels. Remove any excess skin or small feather bits. Drying the skin is important so it crisps.
- 2
Place the wings in a large bowl. Sprinkle the kosher salt, black pepper, and baking powder over them. Toss thoroughly so each piece is evenly coated. The baking powder raises pH and helps the skin crisp when cooked.
- 3
Cover and refrigerate for 20–30 minutes if you have time (this further dries the skin) or proceed immediately to cook.
- 4
Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. Lightly brush or toss the wings with the neutral oil so they don't stick and to aid browning.
- 5
Arrange wings in a single layer on the rack, spaced so air circulates. Roast in the preheated oven for 25 minutes. Flip each wing and roast another 12–15 minutes, until skin is deeply golden and crisp and internal temperature reaches 165°F (74°C). If using an air fryer, cook at 400°F (200°C) for 18–22 minutes, shaking halfway, until crisp.
Five-Spice Sauce
- 6
While wings roast, make the sauce. In a small bowl, whisk together soy sauce, hoisin, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and Chinese five-spice powder until smooth.
- 7
In a separate small bowl, mix the cornstarch with the cold water to form a slurry. Add the slurry to the sauce and whisk to combine.
- 8
Pour the sauce into a small saucepan and bring to a gentle simmer over medium-low heat, stirring frequently. Let simmer for 1–2 minutes until slightly thickened and glossy. Remove from heat and keep warm. Taste and adjust: add a pinch of salt or another 1/2 tbs honey if you prefer sweeter.
Finishing & Garnish
- 9
When wings are cooked and crisp, transfer them to a large bowl. Pour the warm five-spice sauce over the wings and toss quickly but gently until each wing is evenly coated.
- 10
Arrange coated wings on a serving platter. Sprinkle with toasted sesame seeds and sliced green onions.
- 11
Serve immediately while hot and crispy. Leftovers can be reheated in a 400°F (200°C) oven for 8–10 minutes to restore crispness.