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Chinese Chicken Wings

September 5, 2011

By Kath Dedon


The Chinese Chicken Wings I made last night were a big hit, and they’re so easy to make! I was inspired by a recipe from Derrick Riches on, but I changed it a bit.

I used chicken broth instead of white wine in the marinade, increased the garlic, and added rice vinegar and Sriracha sauce. After marinating for 7 hours, the wings were very flavorful, indeed!

The Chinese Five Spice Powder is the “secret” ingredient that sets these Chinese Chicken Wings apart. Be sure to use powder that is fresh so it has the best flavor. I found some in the bulk spices in the grocery store.

I grilled the wings, and it’s a great way to cook them. If you don’t have a grill, you could roast them in the oven. I’d line a baking sheet with foil, spread the wings out on the pan, and roast them at 450˚ for 30 minutes. (See the update below to see how I actually ended up roasting them.)

Chinese Chicken Wings

(Inspired by a recipe by Derrick Riches on


(print the recipe)


Serves 4 – 5  a


16 Chicken wings (about 3 pounds)

½ cup soy sauce (use wheat-free Tamari for gluten free)

½ cup chicken broth

¼ cup oil (I used light olive oil)

4 cloves garlic, minced

1 tablespoon fresh ginger, minced

1½ teaspoons Chinese five spice powder

1 tablespoon plain (unseasoned) rice vinegar

1 teaspoon Sriracha sauce  a


I think Sriracha sauce is pretty widely available, but you could substitute Tabasco.

  1. Combine the soy sauce, chicken broth, oil, garlic fresh ginger, Chinese five spice powder, rice vinegar, and Sriracha sauce together. (You can use a food processor or blender for this step, if you have one.)

2. Put the chicken wings in a Ziploc bag and pour in the marinade.

3. Put the bag of wings in a baking dish or pan (just in case of leaks) and marinate them in the refrigerator for at least 7 hours. Turn the bag over every once in a while to redistribute the marinade.

Wings in the bag, marinating


4. Preheat your grill to high heat. (About 10 minutes for my gas grill.)

5. Remove the wings from the marinade, and discard the marinade.

6. Put the wings on the grill skin-side down and grill for about 3 or 4 minutes.

7. Turn one (or two if your grill has 3 burners) off. Turn the wings over and place them over the turned-off burner so they will finish cooking by indirect heat.

8. Cook by indirect heat for 15 – 20 minutes. a

Pass extra napkins!



February 3, 2014 Update – Roasted Chinese Chicken Wingsa

Yesterday was Super Bowl Sunday, baby!


And for those of us in Seattle, it was the best ever!

Seahawks 43    Denver Broncos 8!


The excitement in Seattle is palpable. I wish I weren’t scheduled to sub on Wednesday so I could go to the city’s victory celebration.

This year the Super Bowl was all about the game for the 12th Man, but the food is always a big part of it, too. We were fortunate to be invited to a Super Bowl party and I decided to take these Chinese Chicken Wings but I wanted to try roasting them.

I turned to All About Roasting to see how Molly Stevens roasts wings. I liked her idea much better than the one I had in my original post. She puts them on wire racks to raise them about the bottom of the pan. That makes so much sense because the racks prevent them from getting soggy in the fat.

I used 4 pounds of wings for the party but did not increase the marinade.

So how did they turn out? Well, in a taste test I think the grilled Chinese Chicken Wings would come out a tad bit better, but the roasted ones are very good. If you don’t have a grill, it’s a good way to go.


Chinese Chicken Wings


(I should have lined the pans with foil to make clean up easier. For Bob. 🙂 )

Oven Roasted Chinese Chicken Wings


Roasted Chinese Chicken Wings

(Adapted from Molly Stevens method in All About Roasting)


1. Preheat the oven to 400˚.

2. Line 2 baking sheets with foil and put racks in the pans. (I had to overlap my stainless steel cake cooling racks a bit, but it worked.)

3. Put the wings on the racks, leaving some space between them.

4. Roast for 20 minutes.

5. Take the baking sheets from the oven and close the door to retain the heat.

6. Turn the wings over and put the baking sheets back in the oven. (If you had to use 2 different oven racks, rotate the baking sheets.) Roast for another 20 minutes.

7. Take the baking sheets from the oven as before and turn the temperature up to 450˚. Turn the wings over one more time. Roast for 8 – 10 minutes.

19 Comments leave one →
  1. September 5, 2011 1:45 pm

    Bulk spices in your grocery store? Wow! Where do you live??? Photos look delish! Sambal Oolek, too, might be used instead of the Siriracha sauce.

    • September 6, 2011 10:23 am

      Seattle, Phyllis! We’re lucky to have a good variety of very well-stocked grocery stores. Sambal Oolek would be an interesting substitution!

  2. September 5, 2011 4:22 pm

    I think this is such a good marinade. I use Sriracha the way a lot of people use ketchup

    • September 6, 2011 10:24 am

      I’ve just started using Sriracha more often. It’s quite useful!

  3. September 5, 2011 5:02 pm

    Your wings look fantastic, and I imagine they taste so good, with all those flavors and spices.. Love the addition of the 5 spice powder.

  4. September 5, 2011 5:04 pm

    yes. Yes. YES! I love Sriracha and you know what? Just Saturday I have bought my VERY FIRST bag of 5 spice powder. I have read about it in recipes before but did not save them as I thought I would not be able to find it here, anyway. I was thrilled when I did and bought it spontaneously withouth having anything particular to prepare with it in mind. Now you come along with this beautiful recipe. JACKPOT.

    Thank you!

  5. September 5, 2011 5:16 pm

    Looks great! Love chinese 5 spice and sriracha…great combo!

  6. September 5, 2011 5:31 pm

    Sounds like a wonderful Asian inspired dish. Its really hard to go wrong with using the 5 spice and sriracha hot sauce.

    • September 6, 2011 10:31 am

      The Chinese 5 spice and siraracha did give the wings a lot of “character”!

  7. September 5, 2011 10:31 pm

    Those wings are gorgeous and I’m somewhat obsessed with Chinese 5 spice powder on my blog, LOL!

  8. September 6, 2011 8:32 am

    We’ve been on a chicken wing kick recently & this is a wonderful twist on the La Brea Tar Pit ones we’ve been doing. Next time, we’ll try these 🙂

  9. September 6, 2011 10:33 am

    Your La Brea Tar Pit wings do look fantastic, Kate! Give this one a try…it will be a bit different since it has no sugar.

  10. September 7, 2011 2:35 pm

    I’m convinced you’re a genius. I bet I could marinate and freeze these so I could pluck them out of the freezer and bake them off at a moments notice! Thank you so much for sharing this recipe!


  1. Super Bowl Eats | In the kitchen with Kath

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