Spicy Ginger Ale Chicken Wings

1. 1

   Pat the wings dry with paper towels and sprinkle them evenly on both sides with the five-spice powder.

2. 2

   Heat 1 tablespoon oil in a large nonstick skillet with a lid over medium heat.

3. 3

   Add half the wings and cook, turning occasionally, until lightly browned on all sides, 4 to 5 minutes.

4. 4

   Wipe out the skillet and repeat with the remaining oil and wings.

5. 5

   Return all the wings to the skillet.

6. 6

   Pour the soy sauce evenly over the wings and cook over medium heat 30 seconds.

7. 7

   Add the Canada Dry Ginger Ale, sriracha and vinegar and bring to a boil, shaking the pan back and forth.

8. 8

   Cover, reduce the heat to medium low and cook, turning halfway through, until the wings are tender, about 20 minutes.

9. 9

   Increase the heat to medium and cook, uncovered, until the sauce is thick and shiny, turning the wings carefully to coat, 20 to 25 minutes.

10. 10

    Transfer to a plater and sprinkle with the cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.