Five-Spice Chicken Wings on the BBQ (Gluten Free)

The other morning I was watching the local News and the chef they had on that morning in the Blue Flame Kitchen was making Five Spice Chicken Wings. It looked so easy and delish I had to make it.

Five-Spice Chicken


  • 2 lb (1 kg) chicken wing and drumettes
  • 2/3 cup (150 mL)  gluten free soy sauce
  • 1/4 cup (50 mL) sugar
  • 2 tbsp (25 mL) dry sherry
  • 4 slices fresh ginger, minced
  • 2 tsp (10 mL) Chinese five-spice powder

Combine the soy sauce, sugar, dry sherry, minced garlic and chinese five spice powder.


Place chicken in a large plastic bag. I put the large plastic bag in a bowl for easier preparation. Who doesn’t like easy? Pour over chicken; toss carefully.


Refrigerate 8 hours or overnight.


Put the BBQ on at 425 F and make sure your meat doesn’t stick. My trick is taking an onion and cutting it in half, and rub the cut side on the grill grate. Try it!

The sauce on the chicken looks so good.
Mmmmmm.. Finger lickin good!

*If the weather isn’t cooperating and you have to cook inside – Bake at 425ºF (220ºC) on a rack in shallow pan for 30 – 40 minutes or until well browned and glazed. May be frozen for up to 6 weeks. Makes about 2 dozen pieces.


5 thoughts on “Five-Spice Chicken Wings on the BBQ (Gluten Free)

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