These wings hit all the right notes: sweet, salty, savory, spicy and they are just so fun and so easy to eat!
- 2–3 pounds chicken wings, tips removed and wing cut into two pieces
- one inch chunk of fresh ginger, roughly sliced
- 4 garlic cloves, peeled and gently cracked
- 1/2 of a fresno chili pepper or other hot chili, sliced, seeds removed if desired
- 1–2 stalks of fresh lemongrass, sliced in half lengthwise
- 1 teaspoon Chinese five-spice powder
- 3–4 whole star anise pods
- 2 whole cinnamon sticks
- 1/4 cup soy sauce
- 1/4 cup Asian fish sauce
- 2 tablespoons brown sugar or honey
- 2 tablespoons dry sherry or other dry white wine
- 1 teaspoon toasted sesame oil
- Handful of fresh cilantro
- the other half of the chili pepper finely diced
- 2–3 green onions thinly sliced
- lime wedges
Preheat oven to 375.
Place all ingredients in a baking dish so that wings lay in a single layer. Toss to evenly coat and distribute ingredients.
Place in preheated oven, bake for an hour, flipping about every 15 minutes. When most of the liquid has evaporated and begins to look thick and syrupy turn broiler on to crisp the tops. Keep an eye on them, the sugar and soy can burn very quickly. This should only take about 2 minutes max. Remove when they look glossy and have gotten brown and crispy in spots.
Move to serving platter, strain and pour over any juices left in baking dish. Generously sprinkle with green onions, cilantro, and fresh chili pepper. Serve with lime wedges.
This recipe can easily be scaled up or down. Just make sure you use a baking dish that allows the wings to lay in a single layer.
If you don’t have all of these ingredients you can still make the recipe. Lemongrass can be hard to find and I have made the recipe without it with great results. The liquid ingredients are the most important, and the five spice powder and fish sauce really add the key flavors in my opinion. Don’t stress if you don’t have star anise pods, whole cinnamon sticks, or lemon grass.