If you’ve never tried Chinese five-spice powder, now’s your chance! It’s warm, it’s cinnamony, and contains star anise, possibly nature’s prettiest spice, that looks like a star and tastes a bit like licorice. We added some hot Chinese mustard and a bit of fish sauce (because we basically have a faucet of the stuff at our place), and add honey for that lazy, glazey effect. Bonus: These are baked, not fried! Save your cooking oil for another occasion…
- 2 pounds chicken wings or drumettes, patted dry
- 2 teaspoon kosher salt
- 1½ teaspoons freshly ground black pepper
- ¼ cup honey
- 2 tablespoons Chinese mustard (Dijon or prepared Colman’s mustard are fine, too!)
- 1 tablespoon orange juice
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon white vinegar
- ½ teaspoon fish sauce
Preheat oven to 375°F. In a large bowl toss the chicken wings with salt and pepper, then arrange on a rack set atop a rimmed baking sheet. Bake until dark and crunchy, 50 to 60 minutes.
During the last 10 minutes cooking combine the honey, mustard, orange juice, five-spice powder, vinegar, and fish sauce in a small pot. Bring to boil, reduce the heat to medium-low, then whisk until thickened, 1 to 2 minutes. Transfer to a large bowl and cover with foil to keep warm.
When the wings are done, remove them from the oven, transfer them to the bowl, toss with the glaze, and serve immediately.