We will make a dry rub seasoning first. In a bowl, mix the following ingredients and set it aside: 1 tbsp of Cornstarch, 1 tbsp of baking powder, 2 tsp of 5 spice powder, 1.5 tsp of Paprika, 2 tsp of salt or to taste.
Use paper towels to absorb the moisture from the chicken wings. Then marinade with the following ingredients: 1 tbsp of Chinese cooking wine, 1.5 tsp of sugar, 1/2 tsp of dark soy sauce, 2 cloves of grated garlic, and 1/2 inch of grated ginger.
Mix thoroughly and add in the dry rub. Toss again until you don’t see any powder seasoning left.
Wrap a baking pan with tin foil and place a rack on top of that. Put the chicken on the rack. Leave some space between each other. Let this sit in the fridge uncovered 24 hours or until the chicken skin is completely dry. If you don’t have space in your fridge, you can just place the chicken wings right under a fan for 4-5 hours.
The next day, preheat the oven to 425°F. Take the wings out of the fridge and stick them right in the oven. Let it bake for 35-45 minutes. Every oven is different, so be sure to keep an eye on it for the very last 10 minutes so you don’t burn it.
In a saucepot, add 1/3 cup of hot sauce, 1.5 tbsp of honey, 1 clove of grated garlic, 1/4 tsp of five-spice powder. Mix well and bring this to a simmer. Turn off the stove and throw in 1/4 cup of cold butter. Use the rest of the heat to melt it. If you keep heating it, the temperature will climb up. Once it reaches 120°C, the butter will start breaking. You will end up with a clear separation where the oil is floating on the top and the sauce is sinking at the bottom.
Coat the sauce with the wings and enjoy!