Sticky Chinese 5 Spice Wings - everything good chicken wings should be: crispy, sticky, juicy, sweet, spicy, zesty!
Course
Appetiser, Main
Cuisine
American, Chinese
Prep Time1day
Cook Time50minutes
Total Time1day50minutes
Servings4
AuthorManuela Zangara
Ingredients
900gms– 2 lbs. chicken wings
Marinade
¼cupbrown sugar
¼cupsoy sauce
2tbsplime juiceabout 1 lime
¾tbspChinese 5 Spice Powder
1tspgarlic granules
1tspginger powder
½tspsalt
1tspSriracha/hot chilli sauce
1tbsphoney
Rub
2tbspbaking powder
Sticky Glaze
1cupwater
½cupbalsamic vinegar
¼cupsoy sauce
¼cupgranulated sugar
1tspSriracha/hot chilli sauce
1tbsphoney
Instructions
Combine all the marinade ingredients in a Ziploc bag, add the chicken wings and marinade them overnight.
Drain the excess marinade from the chicken and pat the wings dry with paper towels. Put the chicken wings into a clean Ziploc bag and add the baking powder (this makes the wings extra crispy but you will not taste the baking powder). Toss until evenly coated.
Put them on a baking tray lined with baking paper and spray them with a little extra virgin olive oil.
Bake in a pre-heated oven at 200°C – 400°F for 20-25 minutes. Then turn the chicken wings and bake them on the other side for another 20-25 minutes. This cooking time also depends on the size of the wings you are using.
While the wings are cooking, make the glaze. Combine all the glaze ingredients in a large skillet and simmer for 10-15 minutes or until reduced to a sticky glaze. The sauce thickens rapidly at the very end, so watch closely so it does not burn.
Once the chicken wings are cooked, dip them in the sauce and coat them well.