Five-Spice Chicken Wings is made with a marinade of five-spice powder, garlic, pepper powder, and soy sauce. The marinated skinless chicken wings are then either pan-fried or air-fried until crispy and lightly charred. These wings are so irresistible that you could have them for appetizers, as a side dish or even as the main dish!
Pan-fried Five-Spice Chicken Wings is one of my husband’s favorite dishes. He introduced me to this dish when we were living in Singapore. This dish was always made with the skin which many people attribute to its intense flavor and crispiness. I wanted to make the wings without the skin for healthy reasons, while still being able to accentuate the flavor and crispy texture.
So I have tried several iterations of this dish, and I finally found that I could make the wings crispy, healthy and tasty all in one stroke. Using my homemade five-spice powder and adding rice flour for that extra crispiness has deepened the flavor and texture. Finally, over the years, I modified my recipe by adding dried galangal powder which has made the Five-Spice Chicken Wings recipe pop.
What is the five-spice powder?
While the traditional blend consists of star anise, fennel, cloves, cinnamon, and Sichuan peppers, the concentration of these spices varies. In some instances, ingredients such as citrus and ginger are also added. I have used equal parts of the five spices and added dried ginger to the Five-Spice Chicken Wings recipe.
What do the five spices represent?
There is nothing quite so classic in Chinese cuisine as the five-spice powder. Traditionally, the five-spice powder is symbolic of the five elements of Chinese lore. These five spices represent a blend of the five elements of Chinese cuisine:
- sweet
- salty
- sour
- bitter
- spicy
Frequently Asked Questions:
- What are some other methods of cooking the Five-Spice Chicken Wings?
I have pan-fried half the batch and air-fried the other half of the chicken wings. I have included instructions for these two methods in the recipe below. Another method that I have tried before is the use of an indoor electric grill. The use of the water plate helps keep the chicken moist as I grill them. Baking on a sheet pan is similar to the air-fried method. You can also barbecue the chicken wings in an outdoor gas grill. One of the practical things about the five-spice chicken is that it can be made in a variety of ways.
2. Can I use drumsticks or breasts for this recipe?
Yes, you can use drumsticks or chicken breasts. Drumsticks take a longer time to cook using any method. As for the breasts, cooking time depends on the size that you cut the breasts into but they take less time to get cooked than the drumsticks.
3. Should I pan-fry the chicken wings with the skin?
Restaurants generally serve the Five-Spice Chicken Wings with the skin. In my family, we follow a healthier option to cook and enjoy the foods that we love. Chicken wings without the skin taste equally good. But if you love eating the chicken with the skin, then make sure to marinate the chicken the previous night. Cooking with the skin will exude juices that you will not get a lot of if the skin is removed.
4. What are the ingredients of the five-spice powder?
I used equal quantities of fennel seeds, star anise, cinnamon, clove, and Sichuan peppers. These spices were roasted, cooled, and then ground fine in a coffee grinder. You can store any leftover spice powder in an airtight jar.
If you’ve tried this recipe or have questions, I would love to hear from you. Please feel free to share (below) your thoughts, comments, or any questions that you might have. And if you like my recipes, you could subscribe to my mailing list for the latest recipes that will be delivered straight to your inbox. From my pen to your table, Bon Appetit!
Ingredients for the Five-Spice Chicken Wings:
- Chicken: chicken wings; breasts, whole thighs, and drumsticks are some other options.
- Five-spice powder: fennel seeds, star anise, cloves, cinnamon, and Sichuan peppers
- Aromatics: garlic minced fine, dried galangal powder, ground black and white peppercorns
- Sauce: low-sodium light soy sauce (which is why I added some salt), a little extra salt is needed when pan-frying the wings as some of the marinade will dissipate in the oil.
- Flour: rice flour; this is not necessary if you pan-fry the wings with the skin.
- Sugar: brown sugar for the caramelization; this ingredient is optional.
- Oil: sesame oil; peanut oil is a good substitute.
Here are the step-by-step instructions on how to make this dish. Please refer to the recipe card below for the measurements.
How to make the Five-Spice Chicken Wings:
- Prepare the ingredients. Roast and grind the five-spice Prepare the ingredients. Roast and grind the five-spice powder. (see FAQs for measurements) Remove the skin of the chicken and trim the fat.
- Marinate the chicken with the ingredients overnight in the refrigerator or for at least one hour.
3. For pan-frying the wings, heat a nonstick pan and add the oil to it. When the oil shimmers, use tongs to gently place four wings, one at a time. Leave some space between each wing and fry on low to medium heat for 9-11 minutes.
4. Using the tongs, flip each wing over and cook again for 9-11 minutes until there is no pink color on the bone.
5. Use a slotted spoon or tongs to lift each wing and drain on kitchen paper. Serve hot garnished with chopped green onion.
6. For air-frying the wings, place the marinated wings on a foil-lined tray, and drizzle a tablespoon of sesame oil. Air-fry the wings at 410 degrees F for 10 minutes. Flip the wings over and air-fry for another 10 minutes.
Tips:
1. Do not overcrowd the pan as the wings will begin to steam instead of frying.
2. You can use leftover five-spice powder in stir-fry vegetables or other seafood dishes.
3. Marinating the chicken overnight yields the best results.
4. Please adjust the heat from low to medium. High heat will burn the wings on the outside without cooking thoroughly on the inside.
Serving suggestions:
The comforting bite of this moist yet crispy Five-Spice Chicken Wings served along with some steamed rice accompanied by stir-fried veggies is both healthy and tasteful. The tongue-latching taste of the freshly ground spices in the chicken will make you crave more. This is a satisfying meal that you will love to make repeatedly. You could also serve the Five-Spice Chicken Wings with Nasi Kuning.
Storage:
Five-Spice Chicken Wings can be refrigerated for 3-4 days. You could freeze them in an airtight container for a couple of months. You could also marinate the wings, freeze them, thaw them in the refrigerator the day before, and pan-fry them before serving.
Other chicken recipes that you might like:
Five-Spice Chicken Wings
Equipment
- non stick pan
Ingredients
For the marinade:
- 2 lb chicken wings (around 19-20 wings)
- 1½ tbsp garlic minced fine
- 1½ tbsp McCormick five-spice powder
- ¾ tsp dried galangal powder
- 2 tbsp light soy sauce low sodium
- ½ tsp brown sugar
- 1 tsp black pepper powder
- ¼ tsp white pepper powder
- 1 tbsp Bob's Red Mill white rice flour
- ½ tsp salt to taste
- 3 tbsp sesame oil
- 2 green onion for garnish
Instructions
- Prepare the ingredients. For the homemade five-spice powder, roast and grind the ingredients. (see FAQs for measurements) Remove the skin of the chicken and trim the fat.
How to marinate the chicken:
- Marinate the chicken with the ingredients overnight in the refrigerator or for at least one hour.
How to pan-fry the chicken wings:
- Heat a nonstick pan and add the oil to it. When the oil shimmers, use tongs to gently place four wings, one at a time. Leave some space between each wing and fry on low to medium heat for 9-11 minutes.
- Using the tongs, flip each wing over and cook again for 9-11 minutes until there is no pink color on the bone.
- Use a slotted spoon or tongs to lift each wing and drain on kitchen paper. Serve hot garnished with chopped green onion.
How to air-fry the chicken wings:
- After marinating the chicken, place the wings on a foil-lined tray, and drizzle a tablespoon of sesame oil. Air-fry the wings at 410 degrees F for 10 minutes. Then flip the wings over and air-fry again for another 10 minutes.
Video
Notes
- Drumettes take a little more time to pan-fry or air-fry them.
- Please watch the wings for the last 3 minutes (if air-frying them).
- The size of the chicken wings or drumettes matters. If they are quite large, add a few more minutes to cook them.
- Doneness is determined by checking the bone for any pink color. The tip of the bones should have turned blackish brown.
Nutrition
A classic Chinese recipe! Thanks for sharing!
You are welcome, Shen!
tastes really good!