Five-Spice Seasoning for Chicken Wings with Dipping Sauce

Cuisinart original

Do not skip the sauce with the crispy spiced wings . Any leftover sauce can be drizzled over a cup of steaming rice.


Enough seasoning for 20 wings . Makes about ²⁄ ³ cup sauce .


1         teaspoon kosher salt

1         teaspoon five-spice powder

Dipping Sauce:

¼        cup fish sauce

¼        cup granulated sugar

1         garlic clove, finely chopped

½        Thai chile, thinly sliced (or ½ jalapeño,  seeded and thinly sliced)

 1         tablespoon fresh lime juice

1         tablespoon chopped cilantro

1         tablespoon chopped mint

1         tablespoon shredded carrots

2         tablespoons thinly sliced green onions

Nutritional information

Nutritional information per serving (1 teaspoon sauce):  Calories 39 (78% from fat) • carb. 2g • pro. 0g • fat 3g • sat. fat 0g chol. 0mg • sod. 68mg • calc. 4mg • fiber 0g


1 . Sprinkle the salt and five-spice powder over the chicken wings (either beer-battered or plain) . Cook as instructed in preceding recipe .

2 . While wings are cooking, prepare the dipping sauce . Put the fish sauce, sugar, garlic and chile in a small saucepan set over medium-low heat . Cook until sugar has dissolved . Remove to cool to room temperature . Once cool, add the remaining ingredients and stir to combine . Transfer to a serving bowl   and serve alongside the hot wings .