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.