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–+ servings
Chinese Five Spice Infused Olive Oil Blend 250ml bottle
Garden Infuzions

Five Spice Chicken Wings using Chinese Five Spice Infused Olive Oil Blend

Crispy baked chicken wings get a warm, aromatic lift from Chinese Five Spice Infused Olive Oil Blend, then finish golden and savory with a sticky-sweet glaze that clings to every bite.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Appetizer, Dinner
Cuisine: Asian, Chinese, Fusion Cuisine
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 1/2 pounds chicken wings split at the joints and tips removed
  • 2 tablespoons Chinese Five Spice Infused Olive Oil Blend
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 teaspoon sesame seeds
  • 2 scallions thinly sliced

Equipment

  • 1 Large mixing bowl For tossing the wings with marinade
  • 1 Sheet Pan Large rimmed pan for baking
  • 1 wire rack Optional, helps the skin crisp
  • 1 parchment paper or foil For easy cleanup
  • 1 Small Saucepan For the glaze
  • 1 whisk For smoothing the cornstarch slurry
  • 1 Pastry brush Optional, for glazing

Method
 

Instructions
  1. Preheat the oven to 425°F and line a large sheet pan with parchment paper or foil. Place a wire rack on the pan if you have one.
  2. Pat the chicken wings very dry with paper towels, then place them in a large bowl.
  3. Add the Chinese Five Spice Infused Olive Oil Blend, soy sauce, honey, rice vinegar, garlic, ginger, salt, and black pepper. Toss until the wings are evenly coated.
  4. Let the wings sit for 10 minutes while the oven finishes heating, then arrange them in a single layer on the prepared pan.
  5. Bake for 25 minutes, flip the wings, then bake for 15 to 20 minutes more until browned and cooked through.
  6. While the wings bake, stir the cornstarch and water together in a small bowl until smooth, then warm the mixture in a small saucepan with any leftover marinade until it thickens slightly into a light glaze.
  7. Brush or toss the hot wings with the glaze, then return them to the oven for 3 to 5 minutes until sticky and glossy.
  8. Finish with sesame seeds and sliced scallions, then serve hot.

Notes

For the crispiest texture, keep the wings in a single layer and avoid overcrowding the pan. If you like a sweeter finish, add an extra teaspoon of honey to the glaze. This recipe works best with fresh ginger and minced garlic for the brightest flavor.

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