Crispy Chicken Wings

Kitchen Crew



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  • 12
    chicken wings
  • 2 tsp
    vegetable oil
  • 2 tsp
    soy sauce
  • 1 tsp
  • 1/2 tsp
  • 1/2 tsp
    five spice powder
  • 1/4 c
  • 1/2 c
    all purpose flour
  • 1/4 c
  • 1/2 tsp
    baking soda
  • ·
    vegetable oil

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

How to Make Crispy Chicken Wings


  1. Separate chicken wings at joints; discard tips.
  2. Mix egg, 2 teaspoons oil, soy sauce, sugar, salt and five-spice powder; pour over chicken.
  3. Cover and refrigerate 1 hour.
  4. Add water to chicken; stir flour, cornstarch and baking soda into chicken.
  5. Heat oil (1 l/2 inches) in dutch oven or wok to 350.
  6. Fry 4 or 5 chicken pieces at a time about 4 minutes, turning 2 or 3 times, until light brown; drain on paper towel.
  7. Increase oil temperature to 375.
  8. Fry half of the chicken pieces about 1 minute or until golden brown; drain on paper towel.
  9. Repeat with remaining chicken.
  10. Serve with sweet-and-sour sauce or hot mustard if desired.
    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.
  12. Repeat toasting process separately with star anise, fennel seeds, cinnamon, and cloves.
  13. Pour all of the toasted spices into a spice grinder (or clean coffee grinder) and grind to a fine powder.
  14. Let 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.
  15. Use five-spice powder sparingly, as it can be quite pungent.

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About Crispy Chicken Wings

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

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