Crispy Chicken Wings
1
1 photo of Crispy Chicken Wings Recipe
By Just A Pinch KitchenCrew
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
- 2 Tbsp
- peppercorns, whole black
- 3
- star anise
- 2
- cinnamon sticks
- 6
- cloves
FIVE SPICE POWDER INGREDIENTS
How to Make Crispy Chicken Wings
- 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 Crispy Chicken Wings
Course/Dish: Poultry Appetizers
Other Tag: Quick & Easy
