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Sachie’s 5 Spice Chicken Wings




Chinese 5-spice are well known nowadays but I found that a lot of 5 spice mix have totally varying different flavour and taste profiles.  Also we want to make everything from scratch, so we are going to use to marinate chicken wings!  A handy hint – the 5 spices will keep for long time if you store them in air-tight containers!



Serve: 4  

Prep time:  10 minutes

Cooking time:  20 minutes




Sachie’s 5-Spice Mix:

1 Tbsp  Star Anise, grounded

1 Tbsp Cinnamon, grounded

2 tsp sichuan pepper, grounded

1 tsp cloves, grounded

1 Tbsp fennel, grounded



1 kg chicken wings

20g shallots, grated

3 tsp of Sachie’s 5 spices mix

1 Tbsp chinese cooking wine

3 Tbsp Japanese soy sauce

3 Tbsp white sugar

1 tsp fresh ginger, grated

1/4 tsp white pepper

2 tsp sea salt

2-3 Tbsp vegetable / grapeseed oil



    1. Mix Sachie’s 5-spice ingredients and keep it in an air tight container.
    2. In a large bowl, mix all the ingredients, cover with cling-wrap and marinate the chicken wings in a fridge for 4 hours.
    3. Pre-heat oven for 180 degree on bake. Line baking paper on oven tray and set aside.
    4. Cut white part of spring onion, score lengthwise till mid part, open the spring onion so it looks like you have a few layers of spring onion.  Fine julienne cut and soak in water with couple of ice cubes (it will curl up).
    5. Heat a large frying pan on medium-high heat and add 2-3 Tbsp oil. Cook chicken wings for a couple of minutes on each side until you see a nice golden brown colour.
    6. Remove from the heat and transfer to oven tray, cook the wings in the oven for 15 minutes or until cook though.
    7. Take them out of oven, garnish with spring onion and serve while hot!



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