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.

Grill Mats or Grates
I was skeptical about using a grill mat until my neighbor raved about them. He even bought me a set from Costco. 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.
• The food juices don’t fall through the grates
• They keep your grill clean
• They are 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

Step-By-Step Instructions:
Mix everything except chicken wings together until combined.
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.

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).
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.

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.)
.

Five Spice Grilled Chicken Wings
Equipment
- Grill
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
Instructions
- Mix everything except chicken wings together until combined.
- Place in large plastic bag or casserole dish. Add the chicken wings and make sure they are thoroughly coated with marinade. If in a dish, cover with plastic wrap. Refrigerate for 1-2 hours.
- 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).
- 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.
- 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.)
Nutrition
.
More Grilled Goodness
.
Sous Vide & Grilled Chili Lime Pork Tenderloin
.
Thick Juicy Cheeseburgers