5 Spice Ginger Chicken Wings
- 1/2 tsp. cinnamon
- 1/2 tsp. Chinese five spice powder
- 1/2 tsp. chile powder, such as ground red serrano chile powder (approved by Monash)
- 1 1/2 lb medium whole chicken wings, with wing tips removed - wings cut into 2 pieces
- 1 tbsp. grated fresh ginger
- 1/3 c dry white wine
- 3 tbsp. low sodium soy sauce
- 2 tbsp. water
- 1 1/2 tbsp. oyster sauce
- 1 1/2 tbsp. sugar
- 1/4 c thinly sliced scallions, green parts only
- lime, cut into wedges
- Stir together cinnamon, five spice powder, and chile powder in a small bowl to combine; set aside.
- Cook the wings in two batches over medium-high heat in a nonstick skillet until lightly tinged with golden brown, flipping over once so each side gets a little crispy, about 6-8 minutes total. Place all the wings in the skillet.
- Add ginger to the skillet and then sprinkle the dry spice mix over the wings.
- Cook for about 30 seconds over medium heat, tossing the wings well to coat with the spices. Tongs make this super easy!
- Add wine, soy sauce, water, oyster sauce, and sugar and bring to a simmer over medium heat, turning wings in sauce to coat well.
- Cover and simmer for about 10 minutes, then uncover, turn heat up, and cook for about 4-5 more minutes, tossing wings once or twice during cooking, or until the wings are cooked through and the sauce is reduced, glossy, and a bit sticky.
- Transfer the chicken wings to a platter, sprinkle the scallions on top, and serve with lime wedges.
- Wings can be refrigerated in an airtight container for up to 3 days and reheated if you like.