This Chinese five spice chicken wings recipe is going to be your new finger food favorite because they are not fried, crispy, easy to make, and so lip-smackingly good! The chicken wings come out perfectly with crispy skin, coated in savory-sweet Chinese five spice sauce. Once prepped, they’re done in thirty minutes. Simply make in the oven, or in the air fryer. No frying! No marinating!
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These Chinese five spice chicken wings are un-fried which is music to my ears! Hands down, they get people talking and wanting more.
Yes, I lick my fingers and lips with these bold chicken wings!
People are going to wonder how you made them and who made them.
You can tell them… YOU did that!
The secret is using cornstarch and baking powder for making the crispy skin and then the sauce… let me tell you, it’s so super simple to make with a few staple Asian ingredients.
If you have had char siu chicken or oven roasted char siu pork shoulder, then you are familiar with the fact that Chinese five spice is a standout ingredient in the char siu sauce.
So in this recipe, I was inspired by that fragrant, lip-smacking, tongue-hugging, and aromatic anise spice… but wrapped up in a thirty-minute recipe that does NOT disappoint.
You can make these party wings! Just be prepared to make more because the result and feedback will be fire!
Let’s go!
More Chicken Wings and Chicken Thigh Recipes that Slap:
What are Chinese Five Spice Chicken Wings (and why you’re going to love them)
Chinese five spice chicken wings are Asian chicken party wings (small finger-food-sized chicken wings) that are air fried or oven baked until the skin is perfectly crisp (you can hear that crisp sound), golden, inside is juicy and tender meat, and tossed into the most finger-lickin Chinese five spice sauce!
Bold, savory, sweet, and this five-spice sauce whips up in minutes.
These will not last long on the table.
- NO frying needed! NO mess!
- Air frying or oven-baking the chicken wings is easy, healthier, mess-free, and requires minimal effort.
- Very easy, very few steps method!
- The chicken wings’ skin comes out crispy.
- Chinese five spice sauce for coating the wings is very simple, requiring few steps.
- Makes a standout appetizer or shareable finger food that is memorable and has a wow factor.
- Versatile to make sweeter, bolder, spicier.
What Is Chinese Five Spice?
Chinese five spice is a warm, aromatic spice blend commonly used in Chinese and Asian cooking.
It’s often used in:
- Chicken wings
- Roasted meats
- BBQ marinades
- Stir fries
- Noodle dishes
- Duck and pork recipes
Traditional Chinese Five Spice Ingredients
Most blends contain:
- Star anise
- Fennel seeds
- Cinnamon
- Cloves
- Sichuan peppercorns
The Secret to Five Spice Chicken Wings
The secret to these crispy Asian chicken wings is dusting them with cornstarch and baking powder, then open-air drying the skin of the wings overnight in the fridge.
The result? Light crispy skin without deep frying.
Tossed in a glossy Chinese five spice glaze with honey, soy sauce, oyster sauce, and sesame seeds, these wings taste like restaurant-style wings right at home.
These wings are a great choice for game day, potlucks, parties, or a seriously satisfying chicken winner dinner.
Ingredients
For the Chicken Wings
- 1.25 lbs / 1 pack party chicken wings (about 12-15 wings) – These are not big wings. These type of chicken wings are often labeled party wings because they are smaller, finger-food size, and can be eaten in a few bites. You will also find them at Asian stores.
- 1 tablespoon cornstarch
- 1 tablespoon baking powder
- Sea salt, to taste
Chinese Five Spice Sauce
- ½ teaspoon Chinese five spice powder
- 1 tablespoon soy sauce
- ½ tablespoon oyster sauce
- 2 tablespoons honey
- 2 tablespoons water
- 1 tsp cornstarch
- Pinch garlic powder
- Pinch chili flakes
- Sesame seeds, to taste
Optional Topping Garnish
- Sliced Scallions
- Chili Oil or Chili Crunch
- Sesame Oil Drizzle
Equipment Needed
- Baking sheet
- Parchment paper or foil
- Wire rack
- Wire Mesh Strainer
- Whisk
- Small bowl
- Large mixing bowl
- Small saucepan or microwave-safe bowl
- Tongs
- Air fryer (optional)
How to Make Chinese Five Spice Chicken Wings
Prep the Chicken Wings
- Pat the party wings very dry with paper towels. Removing moisture is the key to crispy Asian chicken wings.
- Mix the cornstarch and baking powder in a bowl and whisk together so it’s perfectly blended. Place the wings into a bowl and then, through the wire mesh strainer, sift the cornstarch/baking soda mixture onto the wings.
- Toss the wings until they are perfectly and evenly coated.
- Place the wings on a wire rack over a baking sheet. Refrigerate, uncovered, overnight. This air-dries the skin and creates that signature crispy texture.
Cook the Wings
- The next day, Preheat air fryer or oven to 400°F.
- Remove the wings from the fridge, dust with sea salt. The wings should be cold. (Do NOT leave them out to reach room temp. Keep them cold.)
- Line a baking sheet with foil or parchment paper and place the wings on top, spaced apart. SKIN SIDE UP.
- Bake for 18 minutes. Flip and bake 4 more minutes. Flip again and bake another 3 minutes.
- Remove from oven once the skin is light golden and crisp, and let rest on an elevated wire rack for 3 minutes.
Make the Chinese Five Spice Glaze
- In a small saucepan or microwave-safe bowl, whisk together: Chinese five spice powder, soy sauce, oyster sauce, honey, cold water, cornstarch, garlic powder.
- Heat gently to a low simmer for three minutes, whisking very well and often. Do NOT boil or high simmer or else the sauce will burn. The sauce should become glossy and silky like a light glaze. (Microwave just heat for one minute, rest, then one additional minute to avoid burning the sauce.)
Toss the Wings
- Quickly toss the crispy wings in the warm Chinese five spice sauce until lightly coated. Plate immediately and sprinkle the sesame seeds and chili flakes.
- Serve right away while hot and crispy. (Add scallions if you like or other garnishes)
Best Tips for Crispy Asian Chicken Wings
- Pat the wings extremely dry to reduce moisture before dusting with the cornstarch/baking powder mix.
- Refrigerating uncovered overnight creates crispier skin
- Use aluminum-free baking powder for best flavor
- Don’t overcrowd the pan
- Toss in sauce right before serving to maintain crispness!
Foodie Elevation Tip
- For next-level restaurant style, make extra Chinese five spice sauce and add as a dipping sauce on the side.
- Be sure to premix the cornstarch and baking powder in a separate bowl with a whisk to ensure it’s perfectly blended. Using a sifter or wire mesh strainer to sift the mixture, additionally ensure even application to the wings.
Add-Ins and Variations
Make this Asian wings recipe your own:
- Add grated fresh garlic or ginger to the sauce
- Use maple syrup instead of honey
- Add sriracha for spicier wings
- Add orange zest for citrusy Chinese-inspired flavor
- Sprinkle with crushed peanuts for a twist and Vietnamese-inspired infusion
- Finish with lime juice for brightness and zestiness
- Pound lemongrass and simmer into the sauce for a beautiful, super aromatic layer
Serving Suggestions
These crispy Chinese five spice chicken wings are really good on their own with sides such as:
- Steamed jasmine rice is a must, classic side to any protein!
- Add more flavors with Garlic fried rice or Miso fried rice.
- Sesame Asian cucumber salad is a refreshing compliment.
- Pickled vegetables or pickled mango
- Kimchi, Zucchini pancakes, Japanese stir-fry zucchini, or make perfect sides or have a feast with more Korean banchan
- Make it a sunny day brunch with sparkling calamansi drink, yuzu iced tea, lychee tea, mango iced tea, or tapioca drinks.
Storage and Leftovers
Five spice chicken wings are best eaten the same day.
However, if you do have leftovers, then store the wings in an airtight container in the refrigerator for up to 2 days.
Expect the skin to not be crispy if they are stored and because the size of the wings are small, the meat may lose it’s tenderness.
Best Reheating Method
Reheat in:
- air fryer at 375°F for 4–6 minutes
OR - oven at 400°F until crispy again
Avoid microwaving if possible because the wings will turn out rubbery and tough.
FAQs
What does Chinese five spice taste like?
Chinese five spice has a warm savory flavor with hints of sweet spice, star anise, pepper, cinammon, and lots of aroma.
Why refrigerate the wings overnight?
Air-drying removes surface moisture and creates ultra crispy skin when baked.
Can I make these in the air fryer?
Yes. Air frying creates incredibly crispy Asian chicken wings with less oil. It’s less mess too!
Why use baking powder on chicken wings?
Baking powder changes the skin’s pH and helps create bubbling crispy skin in the oven.
Can I make the sauce ahead of time?
Yes. Store the Chinese five spice glaze in the refrigerator for up to 5 days and reheat gently before using.
How spicy are these wings?
They are mildly spiced. Add more chili flakes or sriracha for extra heat.
Chinese Five Spice Chicken Wings
Equipment
- baking sheet
- Parchment paper or foil
- wire rack
- small bowl
- Small saucepan or microwave-safe bowl
- Air fryer (optional)
Ingredients
For the Chicken Wings
- 1¼ lbs 1 pack party chicken wings about 12-15 wings
- 1 tablespoon cornstarch
- 1 tablespoon baking powder
- Sea salt to taste
Chinese Five Spice Sauce
- ½ teaspoon Chinese five spice powder
- 1 tablespoon soy sauce
- ½ tablespoon oyster sauce
- 2 tablespoons honey
- 2 tablespoons water
- 1 tsp cornstarch
- Pinch garlic powder
- Pinch chili flakes
- Sesame seeds to taste
Optional Topping Garnish
- Sliced Scallions, Chili Oil or Chili Crunch, Sesame Oil Drizzle
Instructions
Prep the Chicken Wings
- Pat the party wings very dry with paper towels. Removing moisture is the key to crispy Asian chicken wings.Mix the cornstarch and baking powder in a bowl and whisk together so it's perfectly blended. Place the wings into a bowl and then, through the wire mesh strainer, sift the cornstarch/baking soda mixture onto the wings.1¼ lbs 1 pack party chicken wings, 1 tablespoon cornstarch, 1 tablespoon baking powder
- Toss the wings until they are perfectly and evenly coated.
- Place the wings on a wire rack over a baking sheet. Refrigerate, uncovered, overnight. This air-dries the skin and creates that signature crispy texture.
Cook the Wings
- The next day, Preheat air fryer or oven to 400°F.Remove the wings from the fridge, dust with sea salt. The wings should be cold. (Do NOT leave them out to reach room temp. Keep them cold.)Sea salt
- Line a baking sheet with foil or parchment paper and place the wings on top, spaced apart. SKIN SIDE UP.
- Bake for 18 minutes. Flip and bake 4 more minutes. Flip again and bake another 3 minutes.
- Remove from oven once the skin is light golden and crisp, and let rest on an elevated wire rack for 3 minutes.
Make the Chinese Five Spice Glaze
- In a small saucepan or microwave-safe bowl, whisk together: Chinese five spice powder, soy sauce, oyster sauce, honey, cold water, cornstarch, garlic powder.Heat gently to a low simmer for three minutes, whisking very well and often. Do NOT boil or high simmer or else the sauce will burn. The sauce should become glossy and silky like a light glaze. (Microwave just heat for one minute, rest, then one additional minute to avoid burning the sauce.)½ teaspoon Chinese five spice powder, 1 tablespoon soy sauce, ½ tablespoon oyster sauce, 2 tablespoons honey, 2 tablespoons water, 1 tsp cornstarch, Pinch garlic powder
Toss the Wings and Serve
- Quickly toss the crispy wings in the warm Chinese five spice sauce until lightly coated. Plate immediately and sprinkle the sesame seeds and chili flakes.Pinch chili flakes, Sesame seeds
- Serve right away while hot and crispy. (Add scallions if you like or other garnishes)Sliced Scallions, Chili Oil or Chili Crunch, Sesame Oil Drizzle
Notes
- Pat the wings extremely dry to reduce moisture before dusting with the cornstarch/baking powder mix.
- Refrigerating uncovered overnight creates crispier skin
- Use aluminum-free baking powder for best flavor
- Don’t overcrowd the pan
- Toss in sauce right before serving to maintain crispness!
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