Prep 48 hrs
Cook 20 mins
Accompany with fried rice, egg rolls, stir-fried veggies
- 1⁄4 cup soy sauce
- 1⁄4 cup dry sherry
- 1 tablespoon sesame oil
- 1 garlic clove, minced
- 1 teaspoon five-spice powder
- 1 teaspoon hot sauce (or more, to taste)
- 12 -16 chicken wings, tips removed
- Make marinade.
- Place all in gallon ziploc bag (or lg. plastic container).
- Marinate from 24-48 hours in refrigerator, turning every 8 hours.
- Grill until done.
This is a wonderful recipe. The flavors are subtle and complimentary. I made this recipe without the dry sherry. I substituted a little rice vinegar instead (about 1/4 cup). The five-spice powder was the ingredient that most of the "testers" couldn't identify. These were very, very good, and I'll use this recipe again. Thanks, Iowahorse, for sharing this recipe.
This was tasty. I was pretty generous with the hot sauce (used chili garlic sauce) so it was nice and spicy. Thanks!
I used a 5-spice copy cat recipe but left out the fennel & anise, which I didn't have. Just to show how versatile and forgiving this recipe is, I also used a dry white wine instead of sherry. I also used chicken breast tenders. Almost like a completely different recipe (LOL!) ;-) It was really good and everyone went back for 2nds!