# Wing Theory

Five-Spice Charred Chicken Wing Skewers with Scallion-Black Vinegar Dipping Sauce

Inspired by Chinese chuan’r street grills, these wings get the dry-rub treatment: five-spice, white pepper, and garlic work together to create something greater than the sum of their parts. Skewering and high-heat grilling guarantee juicy meat and crackly skin, plus you’ll learn why a little char is flavor, not failure.

- Serves: 4
- Cook time: 40 minutes
- Cuisine: Chinese
- Meal: Dinner
- Dietary: Dairy-free, Nut-free, Shellfish-free
- Canonical: https://cookwithherb.com/r/five-spice-charred-chicken-wing-skewers-with-scallion-black-vinegar-dipp-ab77da2f
- Image: /api/recipes/image-file?pathname=recipes%2Fab77da2f-1c93-410d-90c1-80ef0b72414f-1792942588965.png

## Ingredients

- 2 lb chicken wings, separated at the joint, wing tips removed
- 2 tsp Chinese five-spice powder
- 1 tsp white pepper, ground
- 3 cloves garlic, finely grated
- 1 1/4 tsp Kosher salt
- 1 tsp granulated sugar
- 3 tbsp vegetable oil
- 3 scallions, thinly sliced
- 3 tbsp Chinese black vinegar
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
- 2 tsp honey
- 1/2 tsp red chili flakes

## Instructions

1. Pat the chicken wings very dry with paper towels and place them in a large bowl. (Herb says: Dryer skin equals better char and crispier results. Water is the enemy of browning.)
2. In a small bowl, combine the five-spice powder, white pepper, garlic, 1 teaspoon Kosher salt, and granulated sugar. Sprinkle evenly over the wings and toss until every piece is well coated.
3. Drizzle 2 tablespoons of the vegetable oil over the wings and toss again. Thread the wings onto metal or soaked bamboo skewers, 3–4 pieces per skewer.
4. Preheat a grill to high heat (about 450–500°F). Clean and oil the grates well.
5. Grill the skewers over direct heat, turning every 2–3 minutes, until the wings are deeply charred in spots and cooked through, about 15–18 minutes total. (Herb says: Charring is a Maillard party, embrace those blackened bits, they’re flavor-packed, not burnt.)
6. While the wings grill, make the dipping sauce: Combine scallions, black vinegar, soy sauce, sesame oil, honey, remaining 1 tablespoon vegetable oil, remaining 1/4 teaspoon Kosher salt, and chili flakes in a bowl. Stir well to blend. (Herb says: The vinegar goes in last to keep the scallions crisp and the punchy aroma fresh.)
7. Transfer finished skewers to a platter and let rest 3 minutes before serving.
8. Serve wings hot with the scallion-black vinegar dipping sauce alongside.

## Equipment

- Grill
- Metal skewers or soaked bamboo skewers