Chicken Wings with Five Spice Marinade

    (42)
    9 hours 5 minutes

    You'll love the Asian flair to these chicken wings. They are marinated in five spice powder, soy sauce, fish sauce and sweet chilli sauce.


    44 people made this

    Ingredients
    Serves: 4 

    • 4 cloves garlic, diced
    • 3 spring onions, diced
    • 1 tablespoon sugar
    • 1 tablespoon Chinese five-spice powder
    • 2 tablespoons fish sauce
    • 2 tablespoons soy sauce
    • 2 tablespoons sweet chilli sauce
    • 1 pinch salt to taste
    • 16 chicken wings
    • 2 limes, quartered

    Directions
    Preparation:20min  ›  Cook:45min  ›  Extra time:8hours marinating  ›  Ready in:9hours5min 

    1. Whisk together the garlic, spring onion, sugar, five-spice powder, 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 plastic wrap and refrigerate 8 hours or overnight.
    2. Preheat oven to 220 degrees C. Lightly grease a baking tray.
    3. Arrange the marinated chicken on the prepared baking tray.
    4. Bake in the preheated oven until crispy, about 45 minutes. Serve with lime wedges on the side.

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    Reviews and Ratings
    Global Ratings:
    (42)

    Reviews in English (31)

    2

    Very tasty and aromatic, love it and so easy!  -  06 May 2011

    by
    32

    We absolutely loved the flavors in these wings!! The only things I changed about this recipe were additions: we like a little heat, so I added some Vietnamese chili sauce, and a little sesame oil. Marinated them for about 8 hours, and they were great. Update: I have now made these a dozen times, and each time they receive RAVE reviews from my guests. They are also excellent grilled.  -  14 Mar 2008  (Review from Allrecipes USA and Canada)

    by
    22

    Wow. Is this GOOD! And so flavorful. I had some chicken legs to use up so I used those instead of chicken wings. I didn't marinate it overnight like the recipe called for. I broiled the legs for about 20 minutes on each side, then tossed them in the sauce. Cooked up nice and crisp. I didn't change much to the sauce, other than cutting back on the chili sauce, which I only used a tablespoon of. I also doubled the recipe. This turned out great. I used the drippings from the chicken in The Day Before Payday Fried Rice. Great meal!  -  12 Nov 2008  (Review from Allrecipes USA and Canada)

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