Ingredients:

  • 2 pounds (900g) chicken wings, tips removed and wings separated at the joint (about 24 wings)
  • 1 tablespoon (15 ml) vegetable oil
  • 1/2 teaspoon (2.5 ml) salt
  • 1/4 teaspoon (1.25 ml) black pepper
  • 2 tablespoons (30 ml) honey
  • 2 tablespoons (30 ml) soy sauce (low sodium preferred)
  • 1 tablespoon (15 ml) rice vinegar
  • 1 tablespoon (15 ml) Chinese Five Spice powder
  • 1 teaspoon (5 ml) grated fresh ginger
  • 1 clove garlic, minced (about 1 teaspoon or 5 ml)
  • 1/2 teaspoon (2.5 ml) sesame oil (optional)
  • 1/4 teaspoon (1.25 ml) red pepper flakes (optional)

Instructions:

  1. Pat the chicken wings dry with paper towels. Toss with vegetable oil, salt, and pepper in the large mixing bowl.
  2. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper. Arrange wings in a single layer on the baking sheet. Bake for 30 minutes, flipping halfway through, until lightly browned.
  3. While the wings are baking, whisk together honey, soy sauce, rice vinegar, Five Spice powder, ginger, garlic, sesame oil (if using), and red pepper flakes (if using) in a small bowl.
  4. After 30 minutes, remove the wings from the oven. Baste generously with the Five Spice Glaze. Return to the oven and bake for another 10 minutes, or until the wings are sticky, caramelized, and cooked through. The internal temperature should reach 165°F (74°C).
  5. Let the wings rest for a few minutes before serving. Garnish with sesame seeds and chopped green onions, if desired.