Prep 20 mins
Cook 1 hr 15 mins
I made this for a group of our friends that we took our photography trips to China with. Last night was a get together to go over our upcoming October trip and everyone was asked to bring "nibbles".They come out of the oven a lovely shiny brown, hence the "lacquered" in the name. They were a big hit- enjoyed by the Chinese and American members of our group and there weren't any left to bring home! I'm thinking of adding some chili pepper flakes or a few dried chili pods the next time I make these to kick it up a bit.Preparation time does not include marinating time.
- 3 lbs chicken wings (I buy the 3 lb. bag of frozen middle and "shoulder" joint wings at Kroger)
- 3⁄4 cup soy sauce (I used light)
- 2 tablespoons honey
- 2 tablespoons dark sesame oil
- 1⁄4 cup fresh lemon juice
- 2 teaspoons minced fresh ginger, minced
- 2 garlic cloves, peeled and minced
- 1⁄2 teaspoon five-spice powder
- 1⁄4 teaspoon white pepper
- Mix marinade ingredients together.
- Pour over wings ( if the wings are slightly frozen it's OK).
- Refrigerate for 24 hours, turning container or bag several times to distribute the marinade evenly.
- Preheat oven to 350 degrees.
- Line a baking sheet with heavy-duty foil and fold up a rim around the edges.
- Place marinaded wings on foil close together, but not touching.
- Bake for 1 hour and 15 minutes.
- Remove wings with tongs to paper towel lined plate, drain.
- Serve at room temperate or cold.
The ingredients for these wings are wonderful but I would definitely up the amount of 5-Spice powder to 2-3 teaspoons. I felt the needed more flavor. Love the soy and the honey. Made for the Bargain Basement Tag Game.