5-Spice Chicken Wings

Total Time 2 hours
Prep Time 1.5 hours*
Cook Time 30 minutes
*(includes marinading time)

You’ll Need

︎ 1kg chicken wings (around 12-14 wings)

Marinade:
︎ 1 inch knob young ginger, peeled and grated

︎ 3 Tbsp rice flour

︎ 6 Tbsp light soy sauce

︎ 2 Tbsp, thick dark soy sauce

︎ 1 Tbsp gula Melaka

︎ 3 tbsp cooking oil

Let’s Cook!


1. Heat oven to 200 degrees Celsius at least 15 minutes before cooking.

2. Prepare the chicken wings: Rinse and pat dry with paper towels. Make sure you don’t leave behind any bits of paper.

3. Dredge the chicken wings: Put the wings into a Ziplock bag with the rice flour. Close the bag and shake vigorously to coat the chicken wings. Set aside. 

4. Make the marinade: Combine the marinade ingredients in a small bowl.
Pour the marinade into the bag of chicken wings. Close the bag and shake vigorously. Massage the chicken through the bag to ensure each wing is well coated. Lay the bag flat in the refrigerator for 1 hour, flipping over once.

5. Prepare roasting pan: Line the baking tray with aluminium foil. Evenly coat with one tablespoon of cooking oil.

6. Place the chicken wings in a single layer on the roasting pan. Brush any leftover marinade on the wings. Apply a thin layer of cooking oil on the wings. Put into the oven and roast. After 20 minutes, remove the baking tray and turn the chicken wings over using tongs.Return to oven and cook for another 10-15 minutes, until done.

Note: Undercooked chicken can be unsafe to eat. Big Hands should check before Little Fingers dig in.


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