Step 1

Using a sharp knife, separate the wings into three parts: the tip, the wingette and the drumette. Remove and discard the wing tip sections.

Step 2

Stir together the green onions, chili sauce, soy sauce, fish sauce, garlic, sugar and five-spice powder in a large container.

Step 3

Add the wings to the marinade, and toss to coat. Cover and refrigerate eight hours or overnight.

Step 4

Preheat the oven to 425°F. Drain the chicken, discarding the marinade. Arrange the wings evenly in a greased 15x10x1-inch baking pan. Bake for 25 to 30 minutes or until no longer pink, turning every 10 minutes. Editor’s Tip: The marinade contains a lot of sugars, which can burn in the hot oven. Turning the chicken frequently helps the wings brown evenly. Also, get familiar with the temperature of cooked chicken, and use a thermometer to tell when your wings are done.

Step 5

Squeeze the lime wedges over the wings. If desired, top with green onions and sesame seeds, and serve with additional sweet chili sauce.