5-Spice Honey Chicken Wings
We love these Asian-style chicken wings, with Chinese 5-spice powder, ginger and soy sauce. Depending on your preference, you can bake or fry the wings before tossing them in the tasty 5-Spice Honey Sauce.
Yield: roughly 20 wings, serving 8 to 10 people as appetizers or 3 to 5 as an entree.
Ingredients
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
- 1/4 cup honey
- 3 tablespoons soy sauce
Instructions
Baked Chicken Wings
- Heat oven to 400 degrees 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 degrees F.
- While wings cook, make the sauce.
Fried Chicken Wings
- Heat 2 inches of oil in a large pot until it reaches 375 degrees F.
- Pat chicken wings dry with paper towels and season with salt and pepper.
- Fry chicken wings, 4 or 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 degrees F.
- Drain on a paper towel-lined plate.
- While wings cook, make the sauce.
5-Spice Honey 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 the oven for 3 to 5 minutes, until charred and caramelized.
- Serve with more sauce on the side.
Attribution
Recipe and photo used with permission from: Challenge Dairy
