Here’s another recipe idea using the five spice powder. I promised more recipes and have had requests. I recently tried one where you just sprinkle it on duck legs and let them slow roast in the oven.  Super easy and super tasty. The chicken wings are easy too, despite the seemingly long list of ingredients.

 

I served this as finger food at a Chinese New Year Party. I like eating chicken wings, but not in public and I usually don’t order them unless I know they will be fried and crispy, or dry and crispy. The best ones are the Japanese ones that are salty and lemony and deep fried. I don’t want to deep fry for a party so these ginger honey wings will do just fine and can be made a couple days ahead and warmed up for the party. Wings have to be slow roasted so most of the fat has dripped off. The goopey, slimy ones that some places serve are kinda nasty. Let’s avoid that.

I hadn’t actually tried the five spice powder on chicken or duck before I made it as gifts, but it is outstanding. You can even sprinkle some on cuts of chicken and fry it up in a skillet. Dinner couldn’t be easier.

 

 

 

Ginger Honey Chicken Wings with Five Spice:

serves 12-16 as appetizers

 

Ingredients:

 

5 lbs. chicken wings, trimmed, cleaned and cut down

use the drummettes and wings only. can be done with kitchen shears or a sharp knife

(save or freeze the wingtips for making home made stock)

2 tbs five spice powder

2 tsp white pepper

3 tbs sesame oil 

1/4 cup soy sauce

1/2 cup honey

1/4 cup rice vinegar

1/4 cup sake

3 tbs ginger, peeled and grated

3 cloves garlic, minced 

salt and pepper

 

1/4 cup sliced scallions for garnish, about 4 stalks

optional:

toasted sesame seeds for garnish

chopped cilantro 

 

Directions:

Combine all the ingredients, except the chicken and green onions, together in a large bowl. Put the trimmed and clean chicken wings into a large food storage bag or a large mixing bowl. Toss and coat the chicken with the marinade. You can do this the night ahead or a few hours ahead and allow it to marinate in the fridge, turning occasionally.

 

When ready to cook them, preheat the oven to 350˚. The meat should temper (sit at room temperature for at least 20 minutes). I prefer roasting wings to get all the fat off the skin, but these could be grilled as well.

 

In a shallow baking pan, spread out the wings so they are not overlapping. You might need two pans for this. Discard the marinade. 

 

Bake for about 30 minutes uncovered. If a lot of fatty oil has collected in the bottom, drain the pan at this stage. Flip the wings over and  bake another 20 minutes or until desired crispiness. Draining the pan of accumulated oil halfway through, will allow the wings to get crispy, but still be tender. 

 

Top with sliced scallions. Serve warm with lots of napkins.

 

This marinade would work great on other cuts of chicken as well, for grilling or baking.