Ingredients
12 chicken wings (about 3 pounds)1 cup honey1/2 cup canola oil2 tablespoons reduced-sodium soy sauce4 teaspoons Chinese five-spice powder4 teaspoons minced fresh gingerroot2 teaspoons salt1 teaspoon garlic powder1/2 teaspoon cayenne pepperSesame seeds and sliced green onions, optional
Preparation
Using a sharp knife, cut through the two wing joints; discard wing tips. In a small bowl, whisk honey, oil, soy sauce, five-spice powder, ginger, salt, garlic powder and cayenne until blended. Pour 1 cup into a large resealable plastic bag. Place chicken wings in bag; seal bag and turn to coat. Refrigerate 4 hours. Cover and refrigerate remaining marinade.
Preheat oven to 400°. Drain chicken, discarding marinade. Place wings on a rack in a foil-lined 15x10x1-in. baking pan. Bake, uncovered, 25 minutes, turning once. Bake 15-20 minutes longer or until chicken juices run clear, turning and basting occasionally with reserved marinade. If desired, sprinkle with sesame seeds and onions.
