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Five-Spice Chicken Wings

Bird is the word when it comes to these wings. They’re baked to a perfect golden brown and hum with mild, delicious Asian spices. Thanks to an overnight marinade, the chicken inside stays tender while the skin maintains that signature crunch. —Crystal Jo Bruns, Iliff, Colorado
  • Total Time
    Prep: 20 min. + marinating Bake: 25 min.
  • Makes
    about 3 dozen

Ingredients

  • 3-1/2 pounds chicken wings
  • 3 green onions, chopped
  • 2 tablespoons sweet chili sauce
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons fish sauce or additional soy sauce
  • 4 garlic cloves, minced
  • 1 tablespoon sugar
  • 1 tablespoon Chinese five-spice powder
  • 2 medium limes, cut into wedges

Directions

  • Cut chicken wings into 3 sections; discard wing tip sections. Combine the onions, chili sauce, soy sauce, fish sauce, garlic, sugar and five-spice powder in a large container. Add wings and toss to coat. Cover and refrigerate 8 hours or overnight.
  • Drain chicken, discarding marinade. Place wings in a greased 15x10x1-in. baking pan.
  • Bake at 425° for 25-30 minutes or until no longer pink, turning every 10 minutes. Squeeze lime wedges over wings.
Editor's Note
Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
Nutrition Facts
1 piece: 52 calories, 3g fat (1g saturated fat), 14mg cholesterol, 81mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 5g protein.

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