Full time 1 hour
Serves 4 (but easily multiples)
12 chicken wings (approximately 2 lbs.)
1/2 cup vegetable oil
1/4 cup soy sauce
3 1/2 tbsp Asian five spice seasoning
In a bowl combine five spice and soy sauce, it will slowly turn into a paste as soy sauce gets absorbed, this is okay. Set mixture aside to fully develop flavor.
Preheat oven to 425'.
Bring a pot of water to boil over high heat and place wings into pot. Return water to a boil and cook 6-8 minutes.
Strain wings and let set 2-3 minutes or until cool enough to handle.
Lay out kitchen towel or paper towels and place wings onto it.
Dab gently with additional towels to ensure no excess moisture is on the wings. Let rest.
While wings rest, whisk oil into the five spice paste, whisking vigorously until a thick sauce is formed.
Toss wings in bowl and completely coat them.
Place wings on a baking sheet. And bake in oven for 10 minutes.
Lower oven temperature to 350' and bake an additional 15-20 minutes or until completely cooked through.
Remove from oven and let rest on tray 5 minutes before serving.