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
- Preheat oven to 400 degrees. F.
- In a large bowl, add the fresh – not frozen – chicken wings and drummettes. Add the arrowroot powder, salt, and pepper and toss to coat.
- Place the wings onto a broiler pan, or use a cooling rack on top of a baking sheet. Bake for 45-50 minutes.
- 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.
- When the wings are done, remove from the oven.
- 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.
- 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