In a large mixing bowl, combine hoisin sauce, soy sauce, oyster sauce, honey, Chinese Shaoxing wine, sesame oil, five-spice powder, brown sugar, minced garlic, and grated fresh ginger. Whisk until smooth.

Add chicken thighs to the marinade, ensuring each piece is evenly coated. Cover and refrigerate for at least 4 hours, preferably overnight.

Preheat the oven to 400°F (200°C). Line a baking tray with aluminum foil and place a wire rack on top.

Remove marinated chicken from the refrigerator. Arrange on the wire rack in a single layer.

Bake for 25-30 minutes until the internal temperature reaches 165°F (75°C).

Baste with reserved marinade every 10 minutes.

Switch the oven setting to broil for the last 5 minutes for a charred finish.

Let the chicken rest for a few minutes before slicing and serving.