Preheat oven to 400°F. Line a baking sheet with foil and set a cooling rack over top. Set aside.
In a large bowl, toss chicken wings with olive oil, salt and pepper. Arrange in an even layer on the prepared baking sheet. Bake for about 50 minutes, turning once, or until wings are golden brown, crispy and an instant-read thermometer inserted into the thickest part of the wing reads 165°F.
Heat 2-inches of oil in a large pot until it reaches 375°F. Pat chicken wings dry with paper towels and season with salt and pepper. Fry chicken wings, 4-5 at a time, for about 8 minutes or until golden brown and an instant-read thermometer inserted into the thickest part of the wing reads 165°F. Drain on a paper towel-lined plate.
While wings cook, make the sauce. Melt butter in a small saucepan over medium-low heat. Add ginger and 5-spice powder; cook until fragrant, about 1 minute. Stir in honey and soy sauce. Bring to a boil and cook until slightly thickened, about 3 minutes.
Toss wings with half of the 5-spice honey sauce. If desired, broil wings in oven for 3-5 minutes, until charred and caramelized. Serve with more sauce on the side.
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