2, chicken wings cool water to remove blood, wash two or three times, empty dry water. Both sides of the incision, conducive to flavor. Put ginger, soy sauce, oyster sauce, five-spice powder, sugar, fine salt, hands to the wings to do a horse kill chicken, so that the sauce evenly stained each wing. Cover with plastic wrap and refrigerate for three hours.
3, onion cut, put into the refrigerated chicken wings, and then add honey, before putting into the oven to do another horse kill chicken, fully flavored.
4, baking dish spread a layer of tinfoil (note: four sides should be wrapped to prevent soup leakage to the baking dish, not good to clean). Drizzle oil on the tinfoil, dip each chicken wing in the oil, set up, and finally sprinkle the onion on the surface, the rest of the sauce evenly to in.
5, oven 200 degrees, double preheat 10 - 15 minutes. Chicken wings into the oven, 200 degrees double heating 20 - 25 minutes. When the time is up, take it out, turn the wings over and heat for another 20 - 25 minutes.