Crispy Chinese Five-Spice Chicken Wings Recipe Easy Homemade with Sesame and Scallions

Let me tell you, the aroma of Chinese five-spice wafting through my kitchen while these chicken wings crisp up is something else. It’s that perfect blend of sweet, savory, and just a hint of warm spice that grabs your attention the moment you open the oven or fryer. The first time I baked these wings, I was instantly hooked — the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. When I was knee-high to a grasshopper, my grandma used to make wings with a simple soy glaze, but these crispy Chinese five-spice chicken wings with sesame and scallions bring that nostalgic comfort into a new, delicious light.

Honestly, my family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). It’s dangerously easy to keep grabbing one more wing, each bite delivering that perfect crunch with a juicy, flavorful punch. You know what? These wings are perfect for potlucks, game nights, or even just a sweet treat for your kids on a rainy weekend. They’ve become a staple for our family gatherings and gifting, tested multiple times in the name of research, of course. Trust me, once you try these crispy Chinese five-spice chicken wings with sesame and scallions, you’re going to want to bookmark this one.

Why You’ll Love This Crispy Chinese Five-Spice Chicken Wings Recipe

After countless trials (and a few burnt batches I won’t mention), this recipe stands out not just because it tastes amazing, but because it’s genuinely practical and reliable. Here’s why:

• Quick & Easy: Ready in under 45 minutes, making it perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have Chinese five-spice powder, soy sauce, and sesame seeds in your pantry.
• Perfect for Any Occasion: Whether it’s a casual dinner, a party appetizer, or a weekend snack, these wings fit right in.
• Crowd-Pleaser: Kids and adults alike rave about the crispy texture paired with the punch of five-spice flavor.
• Unbelievably Delicious: The combination of crispy skin, juicy meat, and the nutty sesame with fresh scallions is pure comfort food.

This isn’t just another chicken wings recipe. I blend the five-spice powder carefully with soy and a touch of honey for that perfect balance of sweet and savory. Tossing the cooked wings in toasted sesame seeds and fresh scallions adds an irresistible crunch and freshness you don’t get anywhere else. It’s the kind of dish that makes you close your eyes after the first bite, savoring the layers of flavor. It’s comfort food, just with a little twist that keeps it interesting and fresh.

What Ingredients You Will Need for Crispy Chinese Five-Spice Chicken Wings

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples or easy to find at your local grocery store.

• Chicken Wings: About 2 pounds (900 g), split at the joint and tips removed (this helps them cook evenly and crisp better).
• Chinese Five-Spice Powder: 1 tablespoon (for that signature warm, aromatic flavor).
• Soy Sauce: 3 tablespoons (I prefer low-sodium to control saltiness).
• Honey: 1 tablespoon (adds a subtle sweetness and helps with caramelization).
• Garlic: 3 cloves, minced (fresh is best for that punchy aroma).
• Fresh Ginger: 1 teaspoon grated (for a little zing and freshness).
• Sesame Oil: 1 tablespoon (to enhance the nutty flavor).
• Vegetable Oil: 2 tablespoons (for coating the wings and crisping).
• Sesame Seeds: 2 tablespoons, toasted (to sprinkle over for crunch and beauty).
• Scallions: 3 stalks, thinly sliced (freshness and color).
• Salt and Pepper: To taste (seasoning is key!).

If you want to make it gluten-free, swap soy sauce with tamari or coconut aminos. For a slightly different texture, you can add cornstarch (about 1 tablespoon) to the wings before cooking—it really amps up the crispiness. I like to use a trusted brand of five-spice like Lee Kum Kee for consistent flavor, but any quality one will do. In summer, tossing in some fresh sliced chili for heat is a fun seasonal twist.

Equipment Needed

• Baking Sheet or Air Fryer Basket: For cooking the wings until crispy. I personally prefer the air fryer for speed and texture, but a baking sheet works just fine.
• Mixing Bowls: For marinating the wings and tossing with sesame seeds and scallions.
• Whisk or Fork: To mix the marinade ingredients.
• Tongs: Handy for turning wings and tossing without making a mess.
• Measuring Spoons and Cups: For accuracy, especially with spices and liquids.
• Skillet or Small Pan: Optional, if you want to toast sesame seeds yourself (highly recommended for that nutty flavor).

If you don’t have an air fryer, no worries! Use your oven with a wire rack on the baking sheet to help air circulate and get that skin crispy. When it comes to maintenance, keep your air fryer basket clean and dry to avoid any build-up that can affect crisping. For budget-friendly options, even a toaster oven with a broiler setting can do the trick.

Preparation Method

1. Prep the Wings: Rinse and pat dry the chicken wings thoroughly with paper towels. Removing excess moisture is crucial for crispy skin. (Time: 5 minutes)
2. Make the Marinade: In a large bowl, whisk together 1 tablespoon Chinese five-spice powder, 3 tablespoons soy sauce, 1 tablespoon honey, minced garlic, grated ginger, 1 tablespoon sesame oil, salt, and pepper. (Time: 5 minutes)
3. Marinate the Wings: Add the wings to the marinade and toss well to coat. Cover and let them sit for at least 30 minutes in the fridge. For deeper flavor, marinate up to 2 hours. (Time: 30 minutes to 2 hours)
4. Preheat the Oven or Air Fryer: Set your oven to 425°F (220°C) or preheat your air fryer to the same temperature.
5. Prepare for Cooking: If using an oven, line a baking sheet with foil and place a wire rack on top. Arrange wings in a single layer on the rack to allow air circulation. If air frying, place wings in a single layer in the basket, not overcrowded. (Time: 5 minutes)
6. Cook the Wings: Bake or air fry for 25-30 minutes, flipping halfway through. The wings should be golden brown and crispy. Internal temperature should reach 165°F (74°C). (Time: 25-30 minutes)
7. Toast Sesame Seeds: While wings cook, toast sesame seeds in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Stir constantly to avoid burning.
8. Toss Wings with Sesame and Scallions: Once wings are done, transfer to a large bowl. Sprinkle toasted sesame seeds and sliced scallions over, tossing gently to combine.
9. Serve Immediately: These wings are best enjoyed hot and crispy. (Time: Immediate)

Tip: If your wings aren’t as crispy as you like, pop them under the broiler for 2-3 minutes, watching closely to avoid burning. Also, don’t skip drying the wings well—it makes all the difference!

Cooking Tips & Techniques for Perfect Crispy Chicken Wings

Getting crispy wings can be tricky, but here’s what I’ve learned after many adventures in wing-making. First, dryness is your friend—patting wings dry before marinating and cooking is a must. You can’t rush the marinating step either; it lets the five-spice and garlic penetrate the meat, giving you that bold flavor.

When cooking, if you’re baking, using a wire rack keeps the wings elevated so the hot air circulates underneath, preventing sogginess. The air fryer shortcut is a game changer—it crisps wings beautifully in less time and with less oil. Just don’t overcrowd the basket or they’ll steam instead of crisp.

One mistake I made early on was skipping the flip halfway through cooking. Turning wings ensures even crisping and browning. Also, toasty sesame seeds aren’t just for looks—they add a delightful nutty crunch that balances the spices.

Multitasking tip: Toast your sesame seeds while wings cook to save time. Lastly, resist the urge to cover wings after cooking—they’ll sweat and lose crispness fast. Serve right away for the best experience.

Variations & Adaptations

There’s room to play with this recipe depending on your mood, dietary needs, or what you have on hand.

• Spicy Kick: Add 1 teaspoon of chili flakes or a splash of Sriracha to your marinade for wings with a fiery edge.
• Gluten-Free: Swap soy sauce with tamari or coconut aminos to keep it gluten-free without sacrificing flavor.
• Oven-Baked vs. Air Fryer: Use the oven method for a larger batch; air fryer if you want quicker results and extra crispiness.
• Sweet Twist: Drizzle a bit more honey or toss wings in a mix of honey and hoisin sauce post-cooking for a sticky, sweet glaze.
• Herbaceous Variation: Replace scallions with chopped fresh cilantro or Thai basil for a fresh herb flavor.

One personal variation I love is adding a splash of rice vinegar to the marinade. It adds a subtle tang that cuts through the richness beautifully and makes the wings feel lighter. Give that a try if you want something a little different!

Serving & Storage Suggestions

These crispy Chinese five-spice chicken wings are best served hot, straight from the oven or air fryer. Plate them on a large platter garnished with extra scallions and a sprinkle of toasted sesame seeds for that gorgeous presentation. They pair wonderfully with steamed jasmine rice or a crisp Asian salad to balance the richness.

If you’re serving as an appetizer, offer a side of cool cucumber slices or a tangy dipping sauce like a simple soy-sesame dip. For drinks, a cold lager or jasmine tea complements the flavors nicely.

To store, place cooled wings in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 375°F (190°C) for about 10 minutes to bring back that crispiness. Avoid microwaving, which tends to make the skin soggy. If freezing, wrap wings tightly and freeze for up to 2 months; thaw overnight before reheating.

Interestingly, the flavors of five-spice and sesame deepen after a day, so leftovers can taste even better the next day—if they last that long!

Nutritional Information & Benefits

Per serving (about 6 wings), this recipe offers approximately 280 calories, 18 grams of protein, 20 grams of fat, and 5 grams of carbohydrates. The chicken wings provide a good dose of protein and essential amino acids, while five-spice powder contributes antioxidants from star anise and cinnamon.

Sesame seeds add healthy fats and minerals like calcium and magnesium. Using low-sodium soy sauce helps keep the sodium in check. This dish fits well into low-carb or keto diets if you skip any sweet glaze additions. Do note, it contains soy and sesame—common allergens to be mindful of.

From a wellness perspective, this recipe offers a comforting yet balanced meal that doesn’t rely on heavy breading or deep frying, making it a better homemade alternative to typical fried wings.

Conclusion

So, why should you try these crispy Chinese five-spice chicken wings with sesame and scallions? Because they’re the kind of recipe that hits all the right notes—crispy, flavorful, and downright addictive. Customize the spice level or tweak the herbs to suit your taste, and you’ll have a dish that’s all your own but always reliable.

Honestly, I love this recipe because it brings a little bit of that nostalgic Chinese takeout feel into my kitchen without the hassle or mystery ingredients. Plus, it’s a total crowd-pleaser that makes feeding family or guests a breeze.

If you give this recipe a go, please drop a comment below or share how you made it your own—I’d love to hear your twists and tips! Here’s to many crispy, flavorful wings ahead!

Frequently Asked Questions (FAQs)

Can I use chicken drumsticks instead of wings?

Yes! Drumsticks work well but may require a few extra minutes to cook through and crisp up. Keep an eye on them to avoid drying out.

Is it better to bake or air fry these wings?

Both methods work great! Air frying tends to be faster and crispier, while baking is perfect for larger batches and hands-off cooking.

How do I make the wings extra crispy?

Pat wings very dry before marinating, use a wire rack when baking, and flip halfway. Tossing in a little cornstarch before cooking also helps.

Can I prepare the wings ahead of time?

Marinate the wings up to 2 hours ahead and keep refrigerated. You can also cook them in advance and reheat in the oven for best texture.

What can I serve with these chicken wings?

They pair beautifully with steamed rice, Asian slaw, cucumber salad, or simple dipping sauces like soy-sesame or chili garlic.

Print