- chicken wings - five-spice powder - vegetable oil - mirin - ginger - reduced-sodium soy sauce - hoisin sauce - orange juice - honey - garlic
Whisk the mirin, ginger, soy sauce, hoisin sauce, orange juice, honey and garlic together in a bowl. In a small saucepan, bring the sauce to a boil and allow to thicken, 10 minutes.
Arrange the wings on a broiler pan, or a baking pan lined with aluminium foil. Place under broiler and cook 12 to 15 minutes longer, flipping once, until meat is coked through and skin is crispy.
This version uses the fry method but also finishes the wings off in the broiler to crisp them up nicely, giving them a rather grill-like charm.