Chinese Five-Spice Marinated Chicken Wings

These wings pack that classic Chinese takeout flavor with warm five-spice powder (star anise, cloves, cinnamon, Szechuan pepper, and fennel).

The marinade does double duty. First it infuses the wings with garlicky soy flavor during the hour-plus soak, then it becomes the basting sauce that caramelizes in the oven.

White wine in the marinade adds brightness and helps tenderize the meat.

You can bake them in the oven or throw them on the grill for smoky char.

Pro Tips

• Marinate for at least 1 hour but overnight is even better for deeper flavor
• Pat wings dry before marinating so the sauce sticks better
• Baste every 10-15 minutes to build up that sticky glaze
• Broil for the last 2-3 minutes for extra caramelization
• Double the batch because these disappear fast at parties