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LunaCafe

Chinese Ten-Spice Chicken Wings

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I’ve never met a chicken wing I didn’t like. But LOVE is another thing altogether. I LOVE these highly fragrant, exotically spiced, beautifully caramelized, sweet and savory wings.

Chinese Ten-Spice Chicken WingsI LOVE chicken wings. I’ve tried dozens of recipes over the years—most of them noteworthy in one way or another. And still, I continued to search for the absolute BEST chicken wings in the universe.

But when I recently encountered Pok Pok’s World Famous Vietnamese Chicken Wings, I thought the search was over. They’re beyond amazing.

Chinese Ten-Spice Chicken WingsI don’t make them often, however, because they are a bit demanding and require deep frying.

Chinese Ten-Spice Chicken WingsMy newest chicken wings on the other hand are about as EASY as wings gets. Throw the marinade together, toss it with the wings, refrigerate for at least 8 hours, and then bake. That’s it.

Chinese Ten-Spice Chicken WingsThe results are visually stunning. But it’s the flavor that you’ll remember—and crave.

If you want to WOW your friends and family—perhaps on GAME DAY—these wings will do the trick.

Chinese Ten-Spice Chicken WingsChinese Ten-Spice Chicken Wings

I’ve never met a chicken wing I didn’t like. But LOVE is another thing altogether. I LOVE these highly fragrant, exotically spiced, beautifully caramelized, sweet and savory wings.

20 chicken wing drumettes (or wingettes, or combination) (about 2 pounds)
Chinese Ten Spice Marinade & Stir-Fry Sauce
1-2 teaspoons Sriracha Hot Chili Sauce, or to taste, optional

  1. The day before you plan to serve the wings, make the marinade. If you want the wings spicy-hot, add hot sauce to taste.
  2. In a large mixing bowl, combine the marinade and wings, and toss well to coat.
  3. Cover, and refrigerate for at least 8-24 hours, turning a few times to ensure that all wings are soaking in sauce.
  4. Heat oven to 375ºF. Oil an edged baking sheet.
  5. Lift wings from the marinade, shake off excess marinade, and arrange on the baking sheet.
  6. Bake for 40-45 minutes, turning 3-4 times. When cooked through, wings should be nicely browned, caramelized, and glossy.
  7. Remove from the oven, mound on a serving platter, and serve hot.

Makes 2 pounds of the best wings you’ve ever tasted.

More LunaCafe Asian-Inspired Recipes

More LunaCafe Chinese Five-Spice Recipes

Copyright 2015 Susan S. Bradley. All rights reserved.

 

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About Susan S. Bradley

Intrepid cook, food writer, culinary instructor, creator of the LunaCafe blog, author of Pacific Northwest Palate: Four Seasons of Great Cooking, and former director of the Northwest Culinary Academy.

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Comments

  3. Gwen

    I love chicken wings but have never attempted to make them myself if you can believe that! Pinning this to be the first one I try ASAP love these flavors!!!