Chinese-Style Chicken Wings

Making chicken wings at home doesn’t have to be something you only make once a year on Superbowl Sunday. Enjoy these amazing Chinese-style chicken wings any night of the week

Chinese-Style Chicken Wings

Making chicken wings at home doesn’t have to be something you only make once a year on Superbowl Sunday. Enjoy these amazing Chinese-style chicken wings any night of the week!


  • 32 oz (2 lbs) chicken wings
  • 1 Tbsp ground Sichuan peppercorns
  • 1 Tbsp Chinese five-spice powder
  • 2 Tbsp sugar
  • 1 tsp garlic powder
  • 1 tsp ground ginger
  • 1 tsp onion powder
  • ½ tsp freshly-ground black pepper
  • ½ tsp ground cinnamon
  • ½ teaspoon cayenne pepper
  • ½ cup all-purpose flour
  • 2 Tbsp cornstarch
  • 2 Tbsp vegetable oil
  • 3 Tbsp honey
  • 3 Tbsp soy sauce
  • ¼ cup water
  • 2 scallions, very finely sliced, as garnish


  • Preheat oven to 425F.
  • In a large bowl, combine the ground Sichuan peppercorns, five-spice powder, sugar, garlic powder, ginger, onion powder, white pepper, cinnamon, cayenne pepper, and black pepper.
  • Add the chicken wings to the bowl, and mix until the wings are evenly coated in the spice mixture.
  • In a separate bowl, whisk together the flour, cornstarch, and vegetable oil.
  • Dip each individual chicken wing into the flour mixture until it is evenly and completely coated.
  • Place the chicken wings on parchment paper on a baking sheet.
  • Bake at 425F for 15 minutes initially, while you prepare the basting sauce.
  • While the wings are baking, combine the honey, soy sauce, and water in a small sauce pot on the stove.
  • Bring the sauce to a boil over medium heat.
  • Remove the wings from the oven after they have cooked for 15 minutes.
  • Brush the sauce over the chicken wings, and return them to the oven to continue cooking.
  • Bake until the wings are golden-brown and crispy, or another 15-20 minutes.
  • Remove the wings from the oven, and serve with any additional honey glaze sauce that remains.
  • Garnish with finely-sliced fresh scallions.
  • Serve hot. Enjoy!


These chicken wings can be re-heated, as dark meat is somewhat forgiving when warmed a second time. But they are best eaten hot, right out of the oven.
You can also brine the wings in a sugar and salt solution for 8 hours before you rub them in the dry spice mix, if you like. It really makes for a wonderful eating experience if you brine the wings beforehand.


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