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Baked Chinese Five Spice Wings

Posted in Food
on June 29, 2015



Ok, so these wings taste entirely to good to be so easy to make! Every other week we’ve been getting drummets from the grocery store just to make these wings! Sometimes I forget that I have the Chinese 5 Spice in my cabinet. It resurfaces ever so often when I’m shuffling through my spices. When I do see it, I’m reminded of it’s aromatic scent that fills our home and how much my whole family loves this spice. This recipe is baked too, so you can stick it in the oven, set your timer and go do other things. My husband actually said yesterday, “these are the best baked wings.” The flavor of the spice somehow soaks all the way to the bone! Make these wings at your next dinner and impress your guest with this super easy recipe! For a simple dipping sauce for these wings combine 1/4 cup sour cream, 1/4 cup mayonnaise, 1 tsp of lemon juice and 1/2 tsp of pepper.


Baked Chinese Five Spice Wings
Recipe Type: Dinner
Author: Emerald Lavender
Prep time:
Cook time:
Total time:
This simple dish has so much depth and flavor that you and your guest are sure to be impressed. After you taste these wings, you’ll be adding it to your weekly rotation!
  • 1 pack of chicken drummets
  • 1/4 cup vegetable oil
  • 1 tbs melted butter
  • 3 teaspoons Chinese Five Spice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 tsp garlic powder
  • Easy & Delicious Dipping Sauce
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tsp lemon juice or pickle juice
  • 1/2 teaspoon pepper
  1. Preheat oven to 400 degrees.
  2. In a large bowl, add your vegetable oil, melted butter, Chinese 5 Spice, salt, pepper and garlic powder.
  3. Mix the ingredients thoroughly and add the chicken wings.
  4. Use your hands to make sure the spice mixture is thoroughly coated on the wings.
  5. Line a large cookie sheet with aluminum foil and spread wings across, giving them a little room.
  6. Bake for 40 minutes or until your wings are golden brown.
  7. For extra crispy wings, broil the wings for the last 3 minutes.


Baked Sweet & Sour Chicken Recipe

Posted in Food, Uncategorized
on March 10, 2015


sweetandsourchickenAfter living in Japan for 3 years, I know all too well what good sweet and sour chicken taste like. There were rows and rows of mom’s and pop’s restaurants lined up less than a mile away from our home. Chris and I went out to eat all the time. The food was really that good! There were a few standouts that still make it into conversations these days. A good sweet and sour chicken is hard to come by in an American Chinese Restaurant, so when I came across this recipe on, I had to try it. Although the chicken is baked, it’s also flash fried for 2 minutes to create a crispy coating on the outside. Chris said that the chicken was “delicious,” and we need to put it in the regular rotation. I’m going to tweak the recipe a little bit for my taste because although I’m a sugar head, this recipe was a little too sweet for my liking. So here goes party people, let me know if you’ve made some great Asian inspired dishes at home in the comments!

Baked Sweet & Sour Chicken Recipe

Author: Emerald Lavender
Prep time:
Cook time:
Total time:
Serves: 6
No need to hit your local Chinese for takeout when you have this delicious and much healthier recipe that you can make at home.
  • For Chicken
  • 1 pound boneless skinless chicken breast cut in chunks
  • 1 tsp salt & 1 tsp black pepper
  • 2 large eggs, beaten
  • 1/2 cup cornstarch
  • 1/4 cup vegetable oil
  • Sauce
  • 1/2 cup sugar
  • 1/4 cup apple cider vinegar
  • 1/4 ketchup
  • 2 tbs soy sauce
  • 2 tsp garlic powder
  1. Preheat oven to 325 degrees
  2. Lightly oil a nonstick 9 x 13 pan
  3. Make the sauce by whisking the sugar, apple cider vinegar, ketchup, 2 tbs soy sauce, 2 tsp garlic powder.
  4. Add cubed chicken to large bowl and season with the salt and pepper.
  5. Add the cornstarch to the bowl and mix to combine.
  6. In another medium sized bowl, add your eggs and beat them.
  7. Take the chicken dipped in cornstarch and dredge them in the eggs
  8. Heat vegetable oil in large saucepan to medium heat.
  9. When your oil is hot, add the chicken and flash fry for 2 minutes to achieve crust
  10. After the chicken has cooked for 2 minutes, place on a paper towel lined plate to absorb oil.
  11. Add chicken to prepared baking dish and pour sauce over and bake for 15 -20 minutes