• thumbnail image 1
Print to PDF

Print recipe

5 Spice Stuffed Chinese Style Chicken Wings - Paleo/GAPS



8 piece(s)

5 Spice Powder

  • 20 grams star anise
  • 20 grams Sichuan pepper
  • 20 grams fennel seeds
  • 20 grams cloves
  • 20 grams cinnamon


  • 1/2 bunch fresh coriander, roots and stalks only
  • 100 grams Pork
  • 1 clove garlic
  • 1 teaspoon 5 Spice powder
  • 1 tablespoon lime juice, or rice wine or apple cider vinegar
  • 1 tablespoon soy or coconut aminos
  • 1 tablespoon sesame oil
  • 1/2 onion, in 1/4's
  • 1 small carrot, chopped

The Wings

  • 8 chicken wings

Recipe's preparation

    Tunnel Boning the Wings
  1. See this link for how to tunnel bone chicken wings. 



  2. 5 Spice Powder
  3. Grind the spices for 20 secs./slowly increasing to speed 10.

  4. Set aside the 5 spice. 

  5. Filling
  6. In the mixing bowl chop the very well washed and roughly cut corriander stalks and roots for 15 secs./speed 6. Scrape and repeat. 

  7. Add the garlic and pork and chop for 10 secs./speed 6. 

  8. Scrape down and add the rest of the ingredients. Chop for 5 secs./speed 6 or until the vegetabes are finely minced into the pork. 

  9. Stuff and Steam
  10. Stuff your wings and secure the open end with a toothpick. Mine were not full wings (they were missing the 3rd segment) so I had to secure both ends. 

  11. Lay in the Varoma tray and place atop the closed lid. Press the scale button and weigh in 1000 grams of water. Pour the water over the wings which washes away any stuffing you may have smeared over them during the stuffing process. 

  12. Steam for 20 mins./Varoma/speed 3

  13. Bake the Wings
  14. Preheat your oven to very high (200-250C).

  15. OPTIONAL: glaze the steamed wings with honey and soy or coconut aminos by brushing or drizzling over. 

  16. Lay the wings in a baking dish that is lightly greased and bake for 10 minutes then turn over and bake on the other side. They should caramalize up nicely and be golden and crispy. 


Accessories you need



If you have made my 5 Spice Braised Pork Belly then you can use the braising liquid as a glaze for these before roasting. 




Can be served with Cauli Rice or with other Asian dishes as part of a buffet style meal. Or serve as a lovely starter with a great talking point as people look for the bones!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Add a comment
  • great as a starter i will try

    Submitted by Pearlypal on 13. May 2014 - 10:19.

    great as a starter i will try this

    Login or register to post comments
  • Great with Cauli

    Submitted by Stone Soup on 19. February 2014 - 16:36.

    Great with Cauli Rice



    Login or register to post comments