These five-spice wings are ridiculously easy to make and are always a huge hit. Imagine this: the sweet and savory aroma of perfectly crisped wings fills the kitchen... your guests are already drooling. This recipe balances sweet, savory, and spicy notes to create an explosion of flavor in every bite. You can also serve the wings with your favorite dipping sauce, like a sriracha mayo or a simple sweet chili sauce.
The Asian slaw is a light and refreshing counterpoint to the richness of the wings. It’s incredibly simple to put together—basically, a quick toss of shredded cabbage and carrots with a tangy dressing—but the flavors are vibrant and complement the wings beautifully. This makes it a complete and satisfying meal in one simple dish.
Required Equipments
- Large bowl
- Whisk
- Baking sheet
- Wire rack
- Small saucepan
- Chef's knife
- Cutting board
- Measuring cups and spoons
Five Spice Wings with Asian Slaw: Frequently Asked Questions
Five Spice Wings with Asian Slaw
This recipe combines crispy, flavorful five-spice wings with a refreshing Asian slaw for a truly unforgettable meal. It’s surprisingly easy to make, but the results are restaurant-quality delicious!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 35 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). Make sure that oven rack is in the center position. This will ensure even cooking.
- In a large bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of honey or maple syrup (for a vegan option), and 1 teaspoon of sesame oil. This is your wing marinade. Seriously, don't skip the whisking—it makes a world of difference!
- Pat your chicken wings dry with paper towels. This is CRUCIAL for crispy skin. Trust me. I've made this mistake a million times...
- Add the chicken wings to the marinade, making sure to toss them until they're fully coated. I like to use tongs to make sure every wing is saturated. Let it marinate for at least 30 minutes, or even better, up to 2 hours in the fridge to allow the flavors to meld. Now, grab a beer... you deserve it!
- While the wings are marinating, prepare the slaw. Shred your cabbage and carrots using a knife or box grater. If using pre-made slaw, this step is already done. You're officially a superstar!
- In a small saucepan, gently heat up 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, and 1 tablespoon of sugar. Stir until the sugar is completely dissolved. Let this cool to room temperature, then pour it over the shredded cabbage and carrots. Now add a dash of your favorite hot sauce, if you’re feeling brave!
- Arrange the marinated wings in a single layer on a baking sheet lined with parchment paper. Leaving space between the wings is crucial for even browning. Don't overcrowd the pan, my friend! This could cause them to steam and be soggy instead of wonderfully crispy.
- Bake for 35-40 minutes, flipping the wings halfway through. Use a pair of tongs to make sure all sides are getting their share of oven love. Look for a rich golden-brown color and a satisfying crispness. You can check for doneness by using a meat thermometer to make sure it has reached 165°F (74°C).
- Once cooked, transfer the wings to a wire rack to cool slightly and allow excess fat to drip off. You can also use paper towels, but the wire rack will help them stay crispier longer.
- Serve immediately! This is the time to add the Asian slaw; arrange it on a platter and place the crispy wings on top. Garnish with extra sesame seeds and any of your favorite herbs—scallions, cilantro, or even a bit of finely chopped fresh ginger would be magnificent! Serve and enjoy. You made this masterpiece!
📝 Notes
- For extra flavor, marinate the wings overnight. Mmm.
- Feel free to adjust the amount of five-spice powder to your liking.
- If you don’t have rice vinegar, white wine vinegar works well as a substitute.
🍎 Nutrition
Calories: 450 kcal
Protein: 35 g
Fat: 28 g
Carbohydrates: 20 g
Fiber: 3 g
Calcium: 20 mg
