5-Spice Honey Chicken Wings

We love these Asian-style chicken wings, with Chinese 5-spice powder, ginger, and soy sauce. This makes roughly 20 wings, which would serve 8-10 people as appetizers, or 3-5 as an entree. Depending on your preference, you can bake or fry the wings before tossing them in the tasty 5-spice honey sauce.







Baked Chicken Wings

  • 2 pounds chicken wings
  • 2 Tablespoons olive oil
  • 1 teaspoon kosher salt
  • freshly ground black pepper

Fried chicken wings

  • 2 pounds chicken wings
  • 1 teaspoon kosher salt
  • vegetable oil, for frying

5-Spice Honey Sauce

  • 4 Tablespoons Challenge Butter
  • 1 teaspoon grated fresh ginger
  • 2 teaspoons Chinese 5-spice powder
  • ¼ cup honey
  • 3 Tablespoons soy sauce


Baked chicken wings

  • 1

    Preheat oven to 400°F. Line a baking sheet with foil and set a cooling rack over top. Set aside.

  • 2

    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.

Fried chicken wings

  • 3

    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.

5-Spice Honey Sauce

  • 4

    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.

  • 5

    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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