In a large bowl, combine hoisin sauce, soy sauce, oyster sauce, honey, Shaoxing wine, sesame oil, five-spice powder, brown sugar, minced garlic, and minced ginger. Mix thoroughly until the marinade is well blended.

Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap or transfer to a sealable plastic bag. Refrigerate for a minimum of 4 hours, preferably overnight.

Preheat your oven to 400°F (200°C) and prepare a wire rack on top of a foil-lined baking tray.

Remove the chicken from the marinade and place it on the prepared rack. Bake for 25 to 30 minutes until the chicken is thoroughly cooked.

Baste the chicken every 10 minutes during baking with reserved marinade.

In the last 5 minutes of cooking, switch your oven setting to broil for further caramelization.

Once baked, let the chicken rest for a few minutes, then slice and serve warm.