Chicken Wings with Five Spice Marinade

    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.

    55 people made this

    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

    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
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    Reviews in English (32)


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


    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)


    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)