Appetizer: China – 五香干擦鸡翅 ▶ Wǔ xiāng gān cā jī chì (Five-Spice Dry-Rub Chicken Wings)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Additional 25 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 lb (900 g) chicken wings
1 1 / 2 tsp (7.5 ml) Chinese five-spice powder
1 tsp (5 ml) five-pepper blend or ground white pepper
1 tsp (5 ml) garlic powder
1 tsp (5 ml) kosher salt
1 tsp (5 ml) sugar
1 tbsp (15 ml) neutral oil
Thinly sliced scallions, for garnish

Show original ingredient measurements

2 lb (900 g) chicken wings
1 1 / 2 tsp Chinese five-spice powder
1 tsp five-pepper blend or ground white pepper
1 tsp garlic powder
1 tsp kosher salt
1 tsp sugar
1 tbsp (15 ml) neutral oil
Thinly sliced scallions, for garnish

Instructions

1. Preheat oven to 425°F (220°C) with a rack on a baking sheet or preheat grill to medium-high.
2. Mix five-spice powder, white pepper, garlic powder, salt, and sugar in a bowl.
3. Pat wings dry and toss with oil, then coat evenly with the five-spice rub. Rest 20–30 minutes or overnight for stronger flavor.
4. Roast on the rack for 35–45 minutes, flipping once, until skin is crisp and meat reaches 165°F (74°C); or grill 12–16 minutes until lightly charred.
5. Garnish with scallions and serve hot.