8bone-in, skin-on chicken thighs(or 4 chicken leg quarters)
Combine the soy sauce, salt, five spice, red onion, garlic, oil, shaoxing wine (or sherry), and sesame oil in a mixing bowl and set aside. Pat the chicken dry and add it to the marinade, making sure to get the marinade under the skin of the chicken. Marinate overnight or at least 20 minutes.
Preheat oven to 375 degrees F (190 degrees C) and line a sheet pan with non-stick foil or parchment paper. Place the chicken on the pan and roast for 35-40 minutes.
If the chicken has not crisped up in that time, turn on the broiler for a few minutes, but don't walk away while this is happening, or they may burn!
The chicken is cooked through when you stick a fork in the side and the juices run clear. Serve with steamed rice and a vegetable for a complete dinner!
Note: Marinating time depends on how much time you have. Ideally, prepare chicken and marinade the night before and marinate overnight, but if you only have 20 minutes to marinate it, that's fine too.