There’s just something magical about the combination of sticky, golden honey and fragrant Chinese five spice clinging to crispy chicken wings. These Baked Honey Chicken Wings with Chinese Five Spice are a delightful twist on your standard wing recipe—bold, aromatic, slightly sweet, and with just the right amount of crispy edges. They’re the perfect crowd-pleaser whether you’re hosting game night, need a weeknight dinner fix, or just want something satisfying to snack on with a cold drink. Best of all, you don’t need a deep fryer or any special equipment—just an oven, a simple marinade, and a little patience while your kitchen fills with the mouthwatering scent of roasted spices and honey.
If you’re a fan of honey garlic chicken recipes, honey sesame chicken, or even that takeout-style chinese honey chicken, then this baked version will slide right into your list of favorite easy chinese chicken recipes.
Baked Honey Chicken Wings with Chinese Five Spice
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Appetizer, Main Course
Cuisine American, Chinese
Rimmed baking sheet A sturdy sheet pan allows the wings to roast evenly and gives enough room for airflow. If you don’t have one, any large baking dish will do, but avoid overcrowding.
Wire Rack Placing the wings on a rack allows heat to circulate all around them, making the skin crispier without frying. If you don’t have one, you can bake directly on parchment paper or foil-lined pan, flipping the wings halfway.
Mixing bowls For coating wings and mixing the glaze.
Small saucepan To simmer the honey glaze.
Tongs or Silicone Brush To coat the wings in the glaze.
For the Chicken Wings
- 2 ½ lbs chicken wings drumettes and flats
- 1 tablespoon baking powder for extra crispiness
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For the Honey Five Spice Glaze
- ⅓ cup honey
- 1 tablespoon soy sauce or tamari for gluten-free
- 2 teaspoons Chinese five spice powder
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic finely minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon chili flakes optional, for heat
- 1 tablespoon water to thin glaze if needed
Garnish (optional)
- Toasted sesame seeds
- Thinly sliced green onions
- Crushed red pepper flakes for heat lovers
Preheat and Prep the Wings
Start by preheating your oven to 425°F (220°C). Pat your chicken wings dry with paper towels—this is crucial to getting that crispy baked texture. Once dry, toss them in a large bowl with the baking powder, salt, and pepper. The baking powder helps draw moisture from the skin and encourages crisping.
Bake the Wings
Line your baking sheet with foil or parchment for easier cleanup, then place a wire rack on top. Arrange the wings in a single layer on the rack, ensuring they’re not touching. Bake in the preheated oven for 40–45 minutes, flipping once halfway through. The skin should be golden and starting to crisp.
Make the Honey Glaze
While the wings are baking, combine honey, soy sauce, rice vinegar, sesame oil, Chinese five spice, garlic, ginger, and chili flakes in a small saucepan over medium heat. Bring the mixture to a simmer and cook for 3–5 minutes until slightly thickened. If it’s too thick, add a tablespoon of water to loosen it.
This glaze has all the hallmarks of a good honey garlic sauce with the added depth of five spice—a blend of star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel.
Glaze the Wings
Once the wings are done baking, remove them from the oven and let them rest for a few minutes. Then transfer to a large bowl and pour the honey glaze over the wings. Toss well to coat evenly. For stickier wings, return the glazed wings to the oven for another 5 minutes.
Garnish and Serve
Sprinkle with toasted sesame seeds and sliced green onions for a finishing touch. These wings are delicious hot out of the oven, but they’re just as good at room temperature—which makes them excellent for parties or game day spreads.
Pairings
These wings have a complex sweet-savory profile, which pairs beautifully with lighter, neutral side dishes and refreshing drinks:
- Steamed Jasmine or Basmati Rice: A perfect base to soak up that honey glaze. This dish can easily sneak into your go-to list of chicken and rice recipes.
- Quick Stir-Fried Vegetables: Bok choy, snow peas, or Chinese broccoli with a touch of garlic and soy make a great contrast to the richness of the wings.
- Asian Slaw: A crunchy slaw with cabbage, carrots, and a sesame dressing will bring balance and a pop of freshness.
- Chilled Beer or Sparkling Water: The crispness of a light lager or bubbly drink will cut through the sticky sweetness.
Want to turn this into a complete meal? Add a side of egg fried rice or sesame noodles, and you’ve got a spread that rivals your favorite takeout.
FAQs
1. Can I use boneless chicken for this recipe?
Absolutely. Boneless chicken thighs work particularly well because they stay juicy and absorb the marinade nicely. You can also use breast meat, but thighs are more forgiving and flavorful.
2. Is Chinese five spice very strong?
It’s quite aromatic and bold. If you're new to it, start with 1 teaspoon and adjust to taste. Its warming blend of spices is what gives this dish that signature flavor found in many chinese chicken dishes.
3. Can I make this ahead of time?
Yes! You can bake the wings a day in advance and store them in the fridge. Just reheat in the oven at 350°F until warmed through, then toss with freshly made glaze. This method keeps the wings crisp.
4. Is this similar to honey garlic chicken or sesame chicken?
Very much so—it’s like a cross between crispy honey chicken, honey garlic chicken, and honey sesame chicken recipe styles. The main difference is the use of Chinese five spice, which gives it an aromatic twist.
5. What if I want it spicier?
You can easily adapt this into a hot honey chicken recipe by increasing the chili flakes or adding a spoonful of chili garlic sauce to the glaze. It’s an easy way to turn this into your own version of honey fried chicken with a fiery kick.
