Chinese Five Spice Chicken Wings in Sticky Sauce

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This recipe pays homage to the rich culinary heritage of both Chinese and Indian cuisines, resulting in a mouthwatering dish that will undoubtedly become a new favorite. The secret to achieving that irresistibly crispy texture lies in a clever combination of baking powder and a marinade infused with aromatic spices. A tantalizing blend of Chinese 5 Spice, Yellow Indian Curry, ground ginger, and garlic powder embraces the chicken wings, infusing them with a delightful medley of tastes.

Marinating the wings in a sweet and savory mixture of brown sugar, soy sauce, lime juice, and a touch of fiery Sriracha enhances the flavors and ensures each bite is an explosion of taste. Once marinated to perfection, the wings take a quick turn in the oven, crisping up beautifully. As they bake, you'll whip up a luscious sticky sauce, melding the boldness of aged balsamic vinegar with soy sauce, sugar, and a hint of heat from the Sriracha.

Finally, the golden-brown wings dance in the velvety glaze, becoming completely enveloped in the rich, glossy sauce. To add a refreshing touch, finish off with a sprinkle of sliced green onions, adding a pop of color and flavor to the dish.


2 pounds chicken wings

1/4 cup packed brown sugar
1/4 cup reduced sodium soy sauce
2 tablespoon lime juice (about 1 large lime or 2 small)
1 tablespoon Chinese 5 Spice Blend
1 tsp Garlic Powder
1 teaspoon Yellow Indian Curry
1 teaspoon Ground Ginger
1/2 teaspoon Kosher Flake Sea Salt
1 teaspoon Sriracha/ Asian hot chili sauce
2 tablespoons baking powder

Sticky Sauce
1 cup water
1/2 cup Cask Aged 5 Year Balsamic Vinegar
1/3 cup reduced sodium soy sauce
1/4 cup granulated sugar
1/2-1 teaspoon Sriracha or your favorite spicy Asian style sauce
Sliced green onions


Combine marinade ingredients in a large zipper bag, add chicken and marinate for at least 4 hours or overnight.

Preheat oven to 400°F.

Line baking sheet with foil and lightly spray with nonstick cooking spray.

Drain excess marinade from chicken and pat dry with paper towels.

Add chicken to a clean zipper bag and add baking powder and toss until wings are evenly covered. The baking powder makes them crispy but does not affect the taste.

Bake on the middle rack of the oven for about 40 minutes then turn oven to broil and broil for about 3-5 minutes on each side or until crispy. Check frequently to make sure you don't burn them.

While the chicken is baking make the sticky sauce. Combine water, balsamic vinegar, soy sauce, and sugar in a large frying pan and bring to a boil. Once it comes to boiling reduce heat to a simmer for about 10-15 minutes or until sauce is reduced by about 2/3 and is a nice sticky glaze that coats the back of a spoon. Be careful not to burn.

Remove from heat and stir in Sriracha or other spicy sauce to taste.

Remove chicken from oven and add to hot glaze in frying pan and stir with a spatula until evenly coated with the sticky sauce. Transfer to serving plate and sprinkle with sliced green onions.



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