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- Meat and poultry
- Cuts of chicken
- Chicken wings
This recipe is finger-licking good. The dish takes chicken wings and marinates them in a mixture of garlic, sugar, five spice, fish sauce, soy sauce and sweet chilli sauce for an Oriental flair.
62 people made this
- 4 cloves garlic, finely chopped
- 3 spring onions, chopped
- 1 tablespoon sugar
- 1 tablespoon Chinese five spice powder
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons sweet chilli sauce
- salt to taste
- 16 chicken wings
- 2 limes, quartered
MethodPrep:20min ›Cook:45min ›Extra time:8hr marinating › Ready in:9hr5min
- Whisk together the garlic, spring onions, sugar, five spice, fish sauce, soy sauce, chilli 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 cling film and refrigerate 8 hours or overnight.
- Preheat oven to 220 C / Gas 7. Lightly grease a baking tray.
- Arrange the marinated chicken on the prepared baking tray.
- Bake in the preheated oven until crispy, about 45 minutes. Serve with lime wedges on the side.
Reviews & ratingsAverage global rating:(43)
Reviews in English (32)
This was very good. Since my fish sauce was too old I opted to use soy sauce instead, thus four tablespoons soy sauce.The chicken was done in 40 minutes, smelled heavenly and tasted delicious. Did not need any extra salt.This will certainly be made again. Thanks for submitting this recipe-20 Mar 2011
Really tasty. Made the marinade into a sauce to go with it, by boiling it up with a little water and some cornflour to thicken it. Great recipe.-29 May 2015
Used different ingredients.Used soy sauce instead of fish sauce.-20 Mar 2011
10 chicken wings
1 teaspoon five-spice powder
1/2 teaspoon MSG (optional)
1 teaspoon salt
1/2 teaspoon sugar
1 teaspoon rice wine
1 teaspoon soy sauce
1 egg white, slightly beaten
1/3 cup cornstarch
1 teaspoon baking powder
peanut oil for deep-frying
Remove the wing tips and separate the wings into flappers and drummies.
Combine the five-spice powder, MSG, salt, sugar, rice wine, and soy sauce in a shallow bowl. Add the wings and toss to coat in the marinade. Cover the bowl and place the wings in the refrigerator for 1 hour.
Heat the oil in a deep fryer to 360 degrees F.
Place the egg white in a shallow bowl. Combine the cornstarch and baking powder in another shallow bowl.
Coat the wings in the egg white, letting any excess drip off. Then dredge the wings in the cornstarch mixture and shake off any excess.
Add the wings to the oil and cook for 3 minutes. Remove the wings from the oil with a slotted spoon and let drain on a wire rack over foil or a baking pan to catch any oil drips. Let the wings cool.
Return the oil to 360 degrees F. Fry the wings a second time until crisp. Remove from the deep fryer with a slotted spoon and let drain. Serve hot.
Preheat the oven to 180ºC/350ºF.
Place the chicken wings in a large bowl. Mix the sesame oil, rice wine vinegar, brown sugar, soy sauce, tomato paste, oyster sauce, garlic infused oil and Chinese five spice in a small bowl. Pour the marinade over the chicken wings and mix through. Allow to marinate for 10 minutes.
Line a roasting tray with baking paper or grease well. Pull the chicken wings out of the marinade and place in the roasting tray. Reserve the left over marinade for basting.
Place the chicken wings in the oven. Baste after 15 minutes with half of the left over marinade, then pour the rest of the marinade over the chicken at 30 minutes.
Bake for 40 to 50 minutes until the meat is tender, and the wings are sticky and a gorgeous dark red/golden colour.
Toast sesame seeds in a small frypan over medium-high heat for 1 to 2 minutes (no oil needed). Remove as they start to turn golden brown. Finely chop the green spring onion tips, red chilli, and fresh coriander.
Serve with a sprinkle of sesame seeds, some roughly chopped fresh coriander, finely chopped spring onion tips, and some rings of fresh chilli.
BUFFALO-STYLE CHICKEN WINGS: Prepare chicken as in Step 1. For sauce, in slow cooker combine 1-1/2 cups hot-style barbecue sauce, 2 tablespoons melted butter, and 1 to 2 teaspoons bottled hot pepper sauce. Add wing pieces, stirring to coat with sauce. Continue as in Step 3. Serve with bottled blue cheese or ranch salad dressing. Omit the fruit garnish.
KENTUCKY CHICKEN WINGS: Prepare chicken as in Step 1. For sauce, in slow cooker combine 1/2 cup maple syrup, 1/2 cup whiskey, and 2 tablespoons melted butter. Add wing pieces, stirring to coat with sauce. Continue as in Step 3.
Other Chicken Wings Recipes You Might Like
The rub is Chinese five spice powder. I love it as a chicken wings rub because the spice blend adds so much flavors and aromas to chicken.
Five spice powder as a grilled chicken wings rub. Image credit: Spiceology.
You can get bottled five spice powder at the spice aisle of supermarkets as major spice companies have the product. It&rsquos very easy to use. Just use a little bit as a rub or a marinade ingredient.
Chinese five spice chicken wings recipe - Recipes
I really like this Chinese BBQ rub on chicken wings and if Chinese is your thing then this is a really quick and easy way to get some Oriental flavour into your next grilling session.
Provided you’ve got the spices in the cupboard then this one can be rustled up in seconds, applied to the meat and then you’re ready to cook. Feel free also to make up more than I’ve put in the ingredients, just keep the same ratios in the mix and keep it ready for use in an airtight jar.
The cayenne pepper gives this rub a nice kick but it's the blend of the five spices (star anise, cinnamon, cloves, Sichuan pepper and fennel seeds) that deliver the Chinese flavor. These are the basic ingredients however some five spice recipes actually have 8 spices with the addition of liquorice, nutmeg and ginger.
If chicken wings aren't your thing then note that it is five spice that many Chinese restaurants use in the preparation of an aromatic crispy duck. So if that's not a good enough recommendation when to use this rub then I don't know what is!
Preparation Time:- 5 minutes
Marinade Time:- 30 minutes
Cooking Time:- 20 minutes
Total Time:- 55 minutes
There are no allergens in this recipe.
Note: Some Chinese five spice ingredients contain nutmeg however nutmeg is considered a seed and not a tree nut. Use this link for clarification.
- 3 teaspoons cayenne pepper
- 2 teaspoons garlic salt
- 1 teaspoon Chinese five spice
Making the rub is as easy as 1,2,3.
- Spoon the ingredients into a mixing bowl
- Stir until all the ingredients are thoroughly mixed
- Sprinkle over your meat.
After that, just give the rub 30 minutes to settle and combine with the natural moisture on the surface of the meat then grill to perfection.
There's not a massive amount of meat on chicken wings so you can afford to cook at a relatively high temperature. Let's face it, this Chinese BBQ rub on crispy chicken skin is what we're looking for so that higher heat level will help with the crispiness.
You're looking for an internal core temperature of 75°C (165°F) and place your temperature probe close to the bone to take the reading, don't just scratch the surface.
When cooked, removed the wings from the heat and allow to rest for a couple of minutes. if you can.
To finish off I like to drizzle on a little of my Thai sweet chilli sauce just give it a little extra kick.
For the marinade, put all of the marinade ingredients into a large bowl and stir to combine. Add the chicken and allow to marinate while you preheat the oven to 200C/180C Fan/Gas 6.
Put the chicken drumsticks on a roasting tray and roast for 20-30 minutes, or until the skin is golden and the chicken is cooked through. (To check, pierce the drumstick at its thickest part, next to the bone. The juices should run clear.)
You can make this ahead - cover the bowl with cling film, then place into the fridge to marinate for at least 15-20 minutes or overnight.
Chinese 5 Spice Chicken
For those unfamiliar with Chinese 5 Spice (like I was), Wikipedia says &ldquoFive-spice powder is a mixture of five spices used primarily in Chinese cuisine but also used in other Asian and Arabic cookery.&rdquo
Wikipedia answers: &ldquoWhile there are many variants, a common mix is: Star anise, Cloves, Chinese Cinnamon, Sichuan pepper and Fennel seeds.&rdquo
Wikipedia goes on to explain that there are different mixtures for different regions. You can geek out about it all over here.
I just decided to take it for a whirl. I picked up a jar of Chinese 5 Spice at my local spice shop. If you can&rsquot find it in your local store, you can always buy it from our friends at Amazon.
Interesting. The resulting chicken was tender and fantastic as always, but this time it also had a cinnamon-like flavor to it thanks to the Chinese 5 Spice.
Also? It gave me an excuse to play with my new rice cooker and whip up a batch of jasmine rice which paired nicely with it.
- 2 cups soy sauce
- 2 cups brown sugar
- 2 tablespoons garlic powder
- 5 pounds chicken wings, split and tips discarded
Stir the soy sauce, brown sugar, and garlic powder together in a saucepan over medium heat cook and stir until the sugar melts completely. Remove from heat and allow to cool.
Place the chicken wings in a large bowl. Pour the soy sauce mixture over the wings and toss to coat evenly. Cover the bowl with plastic wrap. Allow chicken to marinate in refrigerator overnight or 8 hours.
Preheat an oven to 350 degrees F (175 degrees C).
Pour the chicken wings and marinade into a 9x13-inch baking dish. Cover the baking dish with aluminum foil.
Bake in the preheated oven until thoroughly hot, about 45 minutes. Remove the aluminum foil from the baking dish and continue baking uncovered another 15 minutes. Serve hot.
- Author: Jennifer
- Prep Time: 10
- Cook Time: 50
- Total Time: 1 hour
- Yield: 4 1 x
Gluten-free, five spice chicken wings – oven-baked with a delicious sticky five spice sauce.
- 2 pounds for fresh chicken wings and drummettes
- 3 Tbsp . arrowroot powder
- 1/4 tsp . salt
- 1/4 tsp . pepper
- 1/2 cup water
- 1/2 cup coconut aminos
- 1/2 cup brown sugar – packed
- 1 tsp . minced garlic
- 1 Tbsp . Chinese Five Spice
- sesame seeds
- Preheat oven to 400 degrees. F.
- In a large bowl, add the fresh – not frozen – chicken wings and drummettes. Add the arrowroot powder, salt, and pepper and toss to coat.
- Place the wings onto a broiler pan, or use a cooling rack on top of a baking sheet. Bake for 45-50 minutes.
- While the wings are baking, add the water, coconut aminos, brown sugar, minced garlic, and Chinese Five Spice to a small saucepan. Bring to a boil over medium-high heat, then reduce heat down to medium-low and let simmer – stirring occasionally.
- When the wings are done, remove from the oven.
- The Five Spice sauce should be thickened and somewhat sticky. If it appears too thin, add 1/4 tsp. of arrowroot powder and whisk until thickened.
- Dip each wing individually into the sauce and transfer to a serving bowl. Sprinkle with sesame seeds and serve immediately.
- If you do not have arrowroot powder, you can use corn starch.
- Wings should reach an internal temperature of 165 degrees F.
Keywords: Chinese Five Spice, Five Spice chicken wings, chicken wing recipes, gluten-free