Recipe: Asian-Spiced Honey Chicken Wings

These wings, made with soy sauce, lime, honey and Chinese five-spice, make a tangy appetizer at many gatherings. Make them spicy or mild.

by Lori Rice
PHOTO: Lori Rice

Chicken wings are a favorite appetizer dish at many gatherings, whether it’s a game day event, outdoor celebration or a holiday party. In this version, mid-joint wings are baked until golden brown. However, full wings can easily be substituted, if you prefer.

The chicken is coated in a glaze made with soy sauce, lime, honey and a burst of flavor from Chinese five-spice powder.

As written, these wings are not spicy. But if spicy is your preference, a dash of hot sauce or sprinkle of ground cayenne pepper in the glaze will heat things up.

Servings: 8 to 10


  • 3 pounds chicken wings
  • 1⁄2 teaspoon fine sea salt
  • 2 tablespoons extra virgin olive oil
  • 4 tablespoons all-purpose flour
  • 1⁄2 cup plus 1 tablespoon water
  • 1⁄4 cup soy sauce
  • 1⁄4 cup fresh lime juice
  • 1⁄4 cup brown sugar
  • 1⁄4 cup honey
  • 1 clove garlic, grated
  • 1 tablespoon corn starch
  • 1⁄4 teaspoon Chinese five-spice powder
  • suggested garnishes: sliced chilies, sesame seeds, chopped cilantro, lime wedges


Preheat the oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.

Place the chicken wings in a large bowl. Sprinkle with salt, and drizzle with the oil. Stir to coat well. Sprinkle in the flour 1 tablespoon at a time, and toss well to coat the chicken.

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Spread in a single layer on the baking sheet. Bake for 25 minutes. Carefully flip each wing, and bake 27 to 30 minutes more, until the skin is golden brown and the chicken is cooked through. Let cool for 5 minutes.

While the chicken is baking, prepare the sauce by stirring together in a medium saucepan 1⁄2 cup of the water, soy sauce, lime juice, brown sugar, honey and garlic. Turn to medium heat, and stir for about 1 minute to dissolve the sugar. Increase the heat to medium-high, and boil for 90 seconds.

In a small dish, stir together the remaining tablespoon of water and the cornstarch to make a slurry. Pour the slurry into the boiling sauce. Continue to boil for 30 seconds, stirring often, until the sauce begins to coat the spoon. Remove from the heat. Stir in the five-spice powder and set aside.

Place the baked wings in a large bowl. Pour the sauce over the wings, and toss to coat well. Arrange on a serving platter, and garnish with peppers, sesame seeds, cilantro and limes.

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