If you have whole chicken wings, separate them at the joints into 3 sections, as pictured. (For this recipe, you’ll only need the wings and drummettes. I usually pop the wing tips the freezer and save them for future use in making chicken stock.) Put the wings in a large bowl, and toss with the 5 spice, cayenne, and a generous sprinkling of salt. Rub the spice mixture thoroughly onto each wing piece.
Place the chicken wings on baking sheet (lined with parchment paper or foil for easy cleanup). Bake at 500 F for 20 minutes.
While the wings are baking, mix together all the dip ingredients and refrigerate. Also, mix the honey and soy sauce together. After the 20 minutes of baking, remove the wings from the oven and brush them with the honey-soy mixture. Put the wings back in the oven for another 5-10 minutes until they are crispy and oozing with honey glaze. Serve the wings hot with the chilled cilantro dip and a tall stack of napkins!