1.Preheat oven to 220°C (200°C fan forced).
2.Cut wings into three pieces at joints, discard tips. Combine oil, sauces and five-spice in large bowl. Add chicken, toss chicken to coat all over. Cover, refrigerate 3 hours or overnight.
3.Place chicken, in single layer, on oiled wire rack set inside large shallow baking dish, brush remaining marinade over chicken. Roast chicken about 30 minutes or until chicken is well browned and cooked through.