clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
a bowl of five spice chicken wings

Five Spice Chicken Wings

  • Author: Jennifer
  • Prep Time: 10
  • Cook Time: 50
  • Total Time: 1 hour
  • Yield: 4 1x


Gluten-free, five spice chicken wings – oven-baked with a delicious sticky five spice sauce.


  • 2 pounds for fresh chicken wings and drummettes
  • 3 Tbsp. arrowroot powder
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 cup water
  • 1/2 cup coconut aminos
  • 1/2 cup brown sugar – packed
  • 1 tsp. minced garlic
  • 1 Tbsp. Chinese Five Spice
  • sesame seeds


  1. Preheat oven to 400 degrees. F.
  2. In a large bowl, add the fresh – not frozen – chicken wings and drummettes. Add the arrowroot powder, salt, and pepper and toss to coat.
  3. Place the wings onto a broiler pan, or use a cooling rack on top of a baking sheet. Bake for 45-50 minutes.
  4. While the wings are baking, add the water, coconut aminos, brown sugar, minced garlic, and Chinese Five Spice to a small saucepan. Bring to a boil over medium-high heat, then reduce heat down to medium-low and let simmer – stirring occasionally.
  5. When the wings are done, remove from the oven.
  6. The Five Spice sauce should be thickened and somewhat sticky. If it appears too thin, add 1/4 tsp. of arrowroot powder and whisk until thickened.
  7. Dip each wing individually into the sauce and transfer to a serving bowl. Sprinkle with sesame seeds and serve immediately.


  • If you do not have arrowroot powder, you can use corn starch.
  • Wings should reach an internal temperature of 165 degrees F.
  • Nutritional Disclaimer
  • Category: Dinner
  • Cuisine: Asian-American

Keywords: Chinese Five Spice, Five Spice chicken wings, chicken wing recipes, gluten-free