Chinese 5-spice Chicken Wings

Chinese 5-spice Chicken Wings - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

3 pounds chicken wings (12 to 14)

1 onion

a 1 1/2-inch piece peeled fresh gingerroot

2 tablespoons soy sauce (preferably Kikkoman)

1 tablespoon medium-dry Sherry

1 tablespoon Chinese five-spice powder

1/2 teaspoon Cayenne or Thai Chile powder

1 tablespoon sugar

2 tablespoons plus 1 teaspoon coarse salt

2 teaspoons freshly ground black pepper, or to taste

1/2 cup cornstarch

6 cups vegetable oil

Directions

Cut off wing tips, reserving for another use, and halve wings at joint. Coarsely chop onion and finely chop gingerroot. In a large sealable plastic bag combine onion, gingerroot, soy sauce, Sherry, five-spice powder, sugar, and 1 teaspoon salt. Add wings and seal bag, pressing out excess air. Turn bag until wings are completely coated. Marinate chicken wings in bag in a large bowl, chilled, turning bag once, 2 hours.

Preheat oven to 350F.

Transfer wings and marinade to a roasting pan or large shallow baking pan and bake, covered with foil, in middle of oven 1 hour. Cool wings until they can be handled and drain in a colander, discarding marinade. Wings may be prepared up to this point 1 day ahead and chilled, covered.

Reduce temperature to 250F.

In a small serving bowl combine remaining 2 tablespoons salt and pepper. Put cornstarch in a small bowl and dredge each wing, knocking off excess cornstarch and transferring to a shallow pan. In a 5- to 6-quart heavy kettle heat oil until a deep-fat thermometer registers 370F. Working in batches of 6 or 7, fry wings in oil until golden brown, about 3 minutes, and with a slotted spoon transfer to paper towels to drain. Keep wings warm on a baking sheet in oven. Fry remaining wings in same manner, returning oil to 370F. between batches.
Serve wings with salt and pepper mixture.
Serves 6 as an hors d'oeuvre or 4 as a main course.

The two-pronged cooking method used for these wings incorporating both braising and deep-frying is a takeoff on the Chinese technique of steaming, then frying. We think it keeps the meat unbelievably tender while getting the skin supercrispy. Be sure to allow at least 2 hours for the wings to marinate.

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Latest Reviews

"Serve up a spicy dinner for two with this hot and creamy linguini tossed with an eye-opening..." - cougaar

"Wow, way too many ingredients for something so simple" - kim t.

"It's as good as everyone says! I used a boneless chuck roast (3 lb) and cut the ranch dressing in half. I added an additional 1/4 cup water. I cooked it 9 hours. It came out very tender, and with a gravy that was superb! Served with mashed potatoes and steamed fresh garden peas. Thanks, yooper! This is one that I will repeat!!" - mizznezz

"It was good, but nothing outstanding about it. I made it without tweaks other than the addition of red wine. Not sure what everyone was going on about the saltiness or need to cut back on the dressing mixes... I followed the recipe & didn't find it to be salty at all -or overly flavorful for that ... " - mike r.

"This sauce was 'mild' for our tastes so I used 1/4 cup each Frank's Red Hot and butter (not margarine), added 1/4 teaspoon garlic powder, healthy dash of Worcestershire sauce, and about 1/2 teaspoon chipotle (or ancho) chili powder." - mrsoul51

"I'm looking to make a really good roast for Christmas. I've made lots of roasts, but never anything that was great. I'm wondering what cut of meat I should use? Also, I would like to try the red wine, since I recall having a delicious roast once and was told they used red wine. Does it matter what ... " - kaila r.

Happy cooking...