Name: Five Spice Grilled Chicken Wings
Prep time: 15 min
Total time: 150 min
Ingredients: 2 Pounds Chicken Wings (about 15-17 wings); 2 Teaspoons Chinese Five Spice Seasoning (ground); 1/2 Teaspoon Cayenne Pepper (ground); 2 Tablespoons Soy Sauce; 1 Tablespoon Oyster Sauce; 1 Tablespoon Sesame Oil; 1 Teaspoon White Miso Paste; 3 Teaspoons Garlic (minced, about 3 large cloves); 1/4 Cup Rice Vinegar

Jump to Recipe Print Recipe

No Need to Be an Expert at the Grill

These Five Spice Grilled Chicken Wings are really easy to make, and will become your new favorite. If you’ve never had Chinese Five Spice Seasoning, you are missing out. I had no idea, but now I’m in love! It has so much depth and is more interesting than just fire hot buffalo wings.

Chicken wings, corn on the cob and chanterelles in a skillet all on the propane grill. — *I treat my grill like an outdoor range. I’ve got a griddle (mat), grates and a skillet. There are more options than most people seem to use.*

Grill Mats or Grates?

I was skeptical about using a grill mat until my neighbor raved about them. I love them so much I bought more and have given quite a few away to spread the joy. If you’re a purist you can skip it, but they are great for so many reasons. I often do a combination of a mat on one side and open grates on the other, but here are some reasons you might want to try grill mats and a link to some reviews from Best Reviews.

Food juices don’t fall through the grates
Keeps your grill clean
Reusable and washable
They can be cut to size
Small foods don’t fall through the grates
Grate marks still come through

Basic Asian ingredients you should keep in your pantry

Several bottles of ingredient, a couple of heads of garlic, a tub of miso paste, and a nutcracker who looks like a chef. — *These are all pantry staples in our house since we love Asian flavors. Soy sauce, sesame oil, oyster sauce, cayenne pepper, rice vinegar, white miso paste, Chinese five spice and of course garlic.*

Step-By-Step Instructions:

Mix everything except chicken wings together until combined.

Brown sauce in a clear bowl with a whisk. There's a nutcracker who looks like a chef in the foreground.

Place in large plastic bag or casserole dish. Add the five spice chicken wings and make sure they are thoroughly coated with marinade. If in a dish, cover with plastic wrap.

Refrigerate for 1-2 hours.

Chicken wings with brown marinade in a large zip lock bag with a nutcracker who looks like a chef in the foreground. — *Pepé is guarding our wings while they sit out to get to room temp before grilling.*

Take out of refrigerator and let get to room temperature for about an hour – this will help them cook more evenly.

Get your grill nice and hot (around 500°F / 260°C).

Raw marinated chicken wings on a grill mat on a grill.

Start cooking wings on direct heat (See information above about grill mat) and baste with some of the remaining marinade (it’s OK, it’s still cooking). Expect to see some char on these wings.

17 Wings cooking on a grill mat on a propane grill. — *Pepé was excited to see our Five Spice Chicken Wings simmering in the sauce thanks to the grill mat.*

Flip wings over after about 6 minutes and baste again.

Move to indirect heat (flipping again in the process) and lower heat to 425°F / 220°C and cook for about another 10-12 minutes or until internal temp is 160°F / 71.1°C (USDA recommends 165°F / 73.89°C, but it’s going to keep cooking even after you take them off the grill).

Garnish with sliced green onions and/or sesame seeds. (Optional: Serve with our miso buttered corn on the cob, fried chanterelles or shittake mushrooms and our Asian Crack Sauce for extra spice.)