Go Back
Baked Honey Chicken Wings with Chinese Five spice

Baked Honey Chicken Wings with Chinese Five Spice

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer, Main Course
Cuisine American, Chinese
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Preheat and Prep the Wings

  1. 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

  1. 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

  1. 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.
  2. 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

  1. 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

  1. 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.