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
Servings: 3 Douzen
Ingredients
- 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
Instructions
- 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.