4 lbs split chicken wings
3 tbsps sesame oil
1 tbsp Chinese five spice powder
4 tbsps soy sauce
2 1/2 tbsps rice wine vinegar
2 tbsps minced fresh ginger
3 cloves garlic, minced
1 tbsp hot chili sauce
1/2 cup hoisin sauce
2 tbsps fresh lime juice
Put wings into re-sealable plastic bags. Whisk together marinade ingredients and pour over the wings. Close bags and gently turn until marinade has coated each wing. Refrigerate for at least 2 hours or overnight.
Preheat oven to 400F (or barbecue to medium high).
Whisk together glaze ingredients. Remove wings from marinade and place on a foil covered baking sheet (or on an oiled barbecue grate). Brush generously with glaze and cook for 10 minutes. Turn wings over, brush with more glaze and cook for another 10 minutes. Turn wings once more, brush with remaining glaze and cook for another 10 minutes. Transfer to a serving platter and garnish with chopped green onions.
Serve with hoisin sauce or hot chili sauce for dipping.
Tip: Double this recipe and freeze one batch of wings in the marinade. Thaw overnight in the fridge and cook according to the instructions above.