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Sticky Chinese 5 Spice Wings

Sticky Chinese 5 Spice Wings

Sticky Chinese 5 Spice Wings - everything good chicken wings should be: crispy, sticky, juicy, sweet, spicy, zesty!

Course Appetiser, Main
Cuisine American, Chinese
Prep Time 1 day
Cook Time 50 minutes
Total Time 1 day 50 minutes
Servings 4
Author Manuela Zangara


  • 900 gms – 2 lbs. chicken wings


  • ¼ cup brown sugar
  • ¼ cup soy sauce
  • 2 tbsp lime juice about 1 lime
  • ¾ tbsp Chinese 5 Spice Powder
  • 1 tsp garlic granules
  • 1 tsp ginger powder
  • ½ tsp salt
  • 1 tsp Sriracha/hot chilli sauce
  • 1 tbsp honey


  • 2 tbsp baking powder

Sticky Glaze

  • 1 cup water
  • ½ cup balsamic vinegar
  • ¼ cup soy sauce
  • ¼ cup granulated sugar
  • 1 tsp Sriracha/hot chilli sauce
  • 1 tbsp honey


  1. Combine all the marinade ingredients in a Ziploc bag, add the chicken wings and marinade them overnight.
  2. 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.
  3. Put them on a baking tray lined with baking paper and spray them with a little extra virgin olive oil.
  4. 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.
  5. 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.
  6. Once the chicken wings are cooked, dip them in the sauce and coat them well.
  7. Serve immediately.