Chinese Five Spice Chicken Wings are sweet, savoury and sticky pan fried chicken wings flavoured with five spice, soy sauce and brown sugar.
Chicken wings is such a versatile ingredient, you can throw in all sorts of flavour to it then you can either pan fry, bake or grill and it will come out as a really good dish as long as you prepare it properly of course. Having said that I remember there was one restaurant in Ortigas Area in the Philippines where they only serve chicken wings served in different flavours, it was in Meralco Avenue just beside Brothers Burger. I think it was a great concept especially for chicken lovers and it will be easy for the establishment as well as preparing then would be really easy. When I tried it during the early 2000’s they have 8 flavours, I can’t remember them all but it sort of became my inspiration with my chicken wings recipes that is why we have posted already several flavours from maple bacon, buffalo, sticky garlic, honey soy, chilli sesame and now this sticky five spice.
In a small bowl, mix together all ingredients except the water, set it aside and let chicken marinate for at least 6 hours.
Place everything in a wok together with the water. Turn heat to high then bring to a boil, while boiling turn chicken once in a while to make sure its cooked evenly, let the liquid thicken then set the heat to low. This might take around 8-10 minutes.
Once liquid is thick, turn heat to low so it does not burn, turn the chicken once in a while to coat it evenly. At this point a small amount of oil is extracted from the chicken wings, stir fry chicken for a minute (add oil if needed), remove from wok then serve.
This looks delicious!!
Divine! I am always looking for more recipes which use five-spice.
I can just imagine you reminiscing those wonderful memories you had when you were in the Philippines when you cooked this meal. Cooking foods that are part of my past do that to me. That is why once in a while, I write / post Filipino foods in my blog.
This looks really delicious.I am going to make this one of these days. BTW I love reading your blogging tips. I always refer to it when I forget, and get burned out about blogging. It reminds me why I blog in the first place – because I enjoy doing it…
Looks finger-licking-delicious Raymund.
I am so stricken by the devastation in the Philippines. You must feel saddened when writing these posts. Take care.
Oh Raymund, I haven’t use the Chinese five spice powder for a while…and you just reminded me how tasty these wings are…I love the shiny color of these wings…yum!
Have a wonderful week ahead 😀
Well you know this one would be a hit with Mr. N. (and the rest of us). He is such a big fan of your recipes Raymund – particularly when it comes to chicken with Asian flavors.
wow…love these succulent chicken wings! And the ingredients & steps looks simple too. Thanks for sharing 🙂
Ray….I’ve tried your recipe yesterday. It was delicious! Thanks 🙂
Thank you for trying it out and sharing your experience 🙂
These scrumptious, mouthwatering wings are to dive in without thinking…They look amazing, Raymund! Pinned!
Hey Raymund, chicken wings & drumettes are one of my favourite parts of the chicken. It’s almost criminal to think the wing tips etc get checked into pots for soups and not deep fried until crispy! Love five spice and all the other variants you mentioned!
perfect snacks… especially during small party.
wow, i just want to lick it out now!!!!
i can imagine the smells too…..
What a great recipe for chicken wings. By the looks of it, I know my boys will finish this dish in a few minutes once I serve it. Thanks for sharing the recipe – ang sarap! Happy Thanksgiving, Raymund !
Love love love! They look so sticky and shiny!
A new semester for me has begun and I’m looking for recipes that are relatively easy to prepare for baon, and this is perfect!