Crispy Chicken Wings

Kitchen Crew

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Serves:
24

Ingredients

12
chicken wings
2 tsp
vegetable oil
2 tsp
soy sauce
1 tsp
sugar
1/2 tsp
salt
1/2 tsp
five spice powder
1/4 c
water
1/2 c
all purpose flour
1/4 c
cornstarch
1/2 tsp
baking soda
vegetable oil

FIVE SPICE POWDER INGREDIENTS

2 Tbsp
peppercorns, whole black
3
star anise
2
cinnamon sticks
6
cloves

Step-By-Step

1Separate chicken wings at joints; discard tips.

2Mix egg, 2 teaspoons oil, soy sauce, sugar, salt and five-spice powder; pour over chicken.

3Cover and refrigerate 1 hour.

4Add water to chicken; stir flour, cornstarch and baking soda into chicken.

5Heat oil (1 l/2 inches) in dutch oven or wok to 350.

6Fry 4 or 5 chicken pieces at a time about 4 minutes, turning 2 or 3 times, until light brown; drain on paper towel.

7Increase oil temperature to 375.

8Fry half of the chicken pieces about 1 minute or until golden brown; drain on paper towel.

9Repeat with remaining chicken.

10Serve with sweet-and-sour sauce or hot mustard if desired.

11FIVE SPICE POWDER
In a small, heavy dry skillet, toast peppercorns over medium heat until they become fragrant, about 1 to 2 minutes. Shake pan often to prevent burning. Remove to a bowl.

12Repeat toasting process separately with star anise, fennel seeds, cinnamon, and cloves.

13Pour all of the toasted spices into a spice grinder (or clean coffee grinder) and grind to a fine powder.

14Let rest in the grinder for 1 minute, then transfer to a glass container and tighten lid. Store in a cool, dark place up to one month.

15Use five-spice powder sparingly, as it can be quite pungent.

About this Recipe

Course/Dish: Poultry Appetizers
Other Tag: Quick & Easy