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Spiced Honey Chicken Wings

  • SERVES: 10-12 as an appetizer
  • PREP: 10 minutes
  • TOTAL TIME: 1 hour 10 minutes

Amazing wings, and not a buffalo in sight.

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

  • 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

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Nonstick Cast Iron Enamel Skillet
Nonstick Cast Iron Enamel Skillet

Cast Iron is the secret to restaurant-quality textures: think crispy fried eggs, perfectly seared steak, and crusty cornbread. It can cook almost anything and will last a lifetime. Naturally nonstick for no-fuss cleanup Use on the stovetop, in the oven, or even over a campfire Unlike most cast iron, seasoning (the process of baking oil into the pan) is not required

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