In a mixing bowl, combine all marinade ingredients—hoisin sauce, soy sauce, oyster sauce, honey or maple syrup, Shaoxing wine, sesame oil, five-spice powder, brown sugar, minced garlic, grated ginger, and optional red food coloring. Whisk until smooth.

Coat the chicken thighs with the marinade, ensuring every inch is covered. Seal in a container or zip-top bag and refrigerate for at least 4 hours, preferably overnight.

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

Remove chicken from marinade and place on the wire rack. Bake for approximately 25-30 minutes, until internal temperature reaches 165°F (75°C).

Baste chicken with reserved marinade every 10 minutes for added moisture and glaze.

Switch to broil mode for the last 5 minutes to create a caramelized surface. Watch closely to prevent burning.

Let the chicken rest for a few minutes before slicing. Serve warm, optionally garnishing with sesame seeds or sliced green onions.