Chinese Five Spice Wings
These Chinese Five Spice Wings are marinated and glazed with a simple 5-ingredient sauce and can be air-fried or oven baked. Whip up a batch for an easy Whole30 recipe that is also gluten-free, dairy-free, egg-free, and nut-free!
Servings 30 wings
Equipment
- 1 Air Fryer optional
Ingredients
- 1 cup coconut aminos divided
- 1/2 cup rice vinegar divided
- 2 rsp garlic powder divided
- 1 tbsp Chinese five-spice powder divided
- 1/2 tsp salt divided
- 2 lbs chicken wings
- 1 tsp arrowroot or potato starch
Optional toppings
- toasted sesame seeds, sliced green onions, or garlic salt to taste
Instructions
- COMBINE ½ cup coconut aminos, ¼ cup rice vinegar, 1 tsp garlic powder, 1 ½ teaspoons Chinese Five Spice powder, and ¼ tsp salt in a small bowl.
- MIX wings and combined sauce in either a reusable zip-top bag or bowl. Cover or seal and refrigerate to marinate for at least 30 minutes, up to overnight. Discard marinade.
- COMBINE remaining ½ cup coconut aminos, ¼ cup rice vinegar, 1 tsp garlic powder, 1 ½ teaspoon Chinese Five Spice powder, and ¼ tsp salt in another small bowl and set aside. This will be your glaze.
- AIR FRY wings by spraying a tray with cooking oil and laying a single layer of wings in basket or tray. This may need to be done in batches. Air fry at 350°F for 8 minutes. Brush with glaze, flip, and brush with glaze again. Air fry at 400°F for 5-7 minutes, until crispy.
- COOK in the oven by spraying a cooling rack with cooking oil and setting it into a rimmed baking sheet lined with parchment or foil. Lay wings in a single layer. Broil on LOW for 8 minutes. Brush with glaze, flip, and brush with glaze again. Broil for an additional 5-7 minutes, until crispy.
- COMBINE remaining glaze with 1 teaspoon arrowroot or potato starch. Cook over low heat until slightly thickened. You can thin this down with additional coconut aminos if it gets too thick.
- GLAZE cooked wings and top with any desired optional toppings. Enjoy!