I’ve never met a chicken wing I didn’t like. But LOVE is another thing altogether. I LOVE these highly fragrant, exotically spiced, beautifully caramelized, sweet and savory wings.
I LOVE chicken wings. I’ve tried dozens of recipes over the years—most of them noteworthy in one way or another. And still, I continued to search for the absolute BEST chicken wings in the universe.
But when I recently encountered Pok Pok’s World Famous Vietnamese Chicken Wings, I thought the search was over. They’re beyond amazing.
I don’t make them often, however, because they are a bit demanding and require deep frying.
My newest chicken wings on the other hand are about as EASY as wings gets. Throw the marinade together, toss it with the wings, refrigerate for at least 8 hours, and then bake. That’s it.
The results are visually stunning. But it’s the flavor that you’ll remember—and crave.
If you want to WOW your friends and family—perhaps on GAME DAY—these wings will do the trick.
Chinese Ten-Spice Chicken Wings
I’ve never met a chicken wing I didn’t like. But LOVE is another thing altogether. I LOVE these highly fragrant, exotically spiced, beautifully caramelized, sweet and savory wings.
20 chicken wing drumettes (or wingettes, or combination) (about 2 pounds)
Chinese Ten Spice Marinade & Stir-Fry Sauce
1-2 teaspoons Sriracha Hot Chili Sauce, or to taste, optional
- The day before you plan to serve the wings, make the marinade. If you want the wings spicy-hot, add hot sauce to taste.
- In a large mixing bowl, combine the marinade and wings, and toss well to coat.
- Cover, and refrigerate for at least 8-24 hours, turning a few times to ensure that all wings are soaking in sauce.
- Heat oven to 375ºF. Oil an edged baking sheet.
- Lift wings from the marinade, shake off excess marinade, and arrange on the baking sheet.
- Bake for 40-45 minutes, turning 3-4 times. When cooked through, wings should be nicely browned, caramelized, and glossy.
- Remove from the oven, mound on a serving platter, and serve hot.
Makes 2 pounds of the best wings you’ve ever tasted.
More LunaCafe Asian-Inspired Recipes
- All Asia All Month 2015
- Almost Luc Lac Vietnamese Dipping Sauce
- Asian Pancakes (Beijing Pancakes)
- Asian Pantry: Korean Red Pepper Powder & Threads
- Asian Potsticker Dough (for Jiaozi & Gyoza Dumplings)
- Asian Snack Crackers & Other Extraordinary Munchies
- Asian Tacos with Prawn & Shiitake Filling & Cabbage Slaw
- Chinese Cracker Jacks
- Chinese Good Fortune Cookies
- Eat. Portland. Sen Yai Noodles
- General Tso’s Chicken: Crispy, Spicy, Sweet & Tart
- Golden Fried Garlic Sesame Noodles
- Home-Style Chinese Fried Rice
- Phat Thai (Stir-Fried Rice Noodles with Tamarind Sauce, Peanuts & Lime)
- Pok Pok’s World Famous Vietnamese Chicken Wings
- Pork & Prawn Potstickers (aka Asian Dumplings)
- Portland Food Carts: Mama Chow’s Kitchen
- Spicy Asian Cucumber Salad
- Spicy Korean Noodle Soup (Jjambbong)
- Spicy Pork Wonton Soup
- Spicy Thai Peanut Sauce
- Spicy Vietnamese Dipping Sauce (Nuoc Cham)
- Thai Red Curry Paste
- Thai Red Curry Soup
- Vietnamese Chicken Salad
- Vietnamese Crispy Crepes (Banh Xeo)
More LunaCafe Chinese Five-Spice Recipes
- Blackberry Lime Syrup with Star Anise
- Chinese Cracker Jacks
- Heavenly Hot Chocolate Mix–with Seven Variations
- Silver Bells (Chinese Five Spice Butter Cookies)
Copyright 2015 Susan S. Bradley. All rights reserved.
These look amazing! I love the flavours and kick they will have!! Chicken wings really are one of my favourite meals!
Chicken wings are my weakness! When I make them for my husband I end up making a TON because we both cannot stop eating them.
I love chicken wings but have never attempted to make them myself if you can believe that! Pinning this to be the first one I try ASAP love these flavors!!!
Those look fantastic! Amazing spicy variety! I’m sure those will impress a bunch of guests.
I never met a chicken wing I didn’t like either and yours looks wonderfully sticky and tasty delicious.